The choice of red or white wine?

The choice of wine has always been a question that we ask ourselves. Not all of us are sommeliers, so we will help you in this difficult choice – so follow our blogs on Saporidoc.com.

The Mediterranean diet is universally considered a valid model of healthy eating.

This diet is associated with red wine whose beneficial effects are mainly due to a molecule called resveratrol capable of stimulating a defense mechanism that protects human cells from genetic damage. A couple of glasses of red wine, in essence, have a protective effect against stress and produce beneficial effects on health. If drunk in moderation it acts as an anti-oxidant, antitumor as well as anti-inflammatory.

It provides the body with many useful ingredients such as iron, phenolic compounds, vitamins B1, B6, B2, A, C, E, magnesium, zinc and sodium.

As far as white wine is concerned, some studies had already suggested that some compounds (Tyrosol and Hydroxytyrosol) present in white wine and common to extra-virgin olive oil could have a beneficial effect on the cardiovascular system, which includes not only the heart and blood vessels, but also the kidneys.

As white wines are produced by eliminating the skins, the stalks and grape seeds, contrary to red wine production, they contain less tannin, as well as having a reduced percentage of natural antioxidants. They contain substances that promote the precipitation of crystals in the joints, therefore they are not suitable for those who have joint and rheumatic problems, as well as problems with gastritis, diabetes, hypertension and in gastro-duodenal inflammation.

The white wine, because of its different vinification, has some properties that make it slightly more suitable for a slimming diet, being sweeter increases the sense of satiety avoiding greater consumption of food.

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