Red Wine and Health Dictionary
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anthocyanidins: Antioxidants found in red, blue and purple fruits and vegetables, including grapes, blueberries and red onions, that may have a positive impact on the blood vessels.
antioxidants: Also known as flavonoids, these biological agents are present in red wine and can help prevent cell damage that, in turn, may reduce the risks of heart disease and a number of other health issues.
apoptosis: A process in which specific cancer cells begin to deconstruct with some indication that resveratrol may induce this positive action.
atherosclerosis: Also known as hardening of the arteries in a grouping of substances that combine to create plaque buildup and can come under attack by antioxidants.
bioflavonoids: Also called simply flavonoids, includes an entire family of antioxidants and when ingested can produce any number of positive effects such as lowering of cholesterol and healing of injuries.
Cabernet sauvignon: A grape species that produces many of the best red wines and is known for its higher tannins and thicker skin, which can translate into higher levels of resveratrol.
catechin: An antioxidant believed to have a great influence on decreasing the risks of heart disease; found in many plant species and in products such as green tea and red wine.
cirrhosis: Refers to liver damage due to scarring that may be caused by chronic disease, injury and alcoholism.
Concord grapes: A species that also contains certain measures of resveratrol as well as vitamins A, C and D.
coronary heat disease (CHD): A condition affected by a narrowing of the arteries, known as atherosclerosis, that affects or blocks blood flowing to the heart.
cytotoxicity: Any substance or process that induces a toxic effect on or within cell structures, with some research suggesting that resveratrol and other antioxidants may reduce this action.
dendrites: Structures that are tree-like attachments of neurons and critical transmitters within the brain and in which resveratrol may be a possible source for new growth.
enzymes: Mainly proteins that act as agents to speed up or slow down certain chemical reactions in the body and may also be inhibited in a positive way by the consumption of red wine.
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