Reducing Risk of Stroke with Antioxidants in Wine

Drinking wine is found to be helpful in reducing the incidence of stroke. Antioxidants, which are present in wines, greatly contribute to the increase of the good cholesterol or HDL in the blood. HDL is a type of lipoprotein that binds itself to the excess cholesterol in the circulation, and brings them to the liver to be processed and be excreted out of the body.

How Does Stroke Develop?

High cholesterol levels in the blood results to the gradual formation of plaques in the walls of the arteries. As this process continues with further build up, the arteries harden and atherosclerosis progresses. From the lump of these fatty deposits, there’s a tendency for some of them to be dislodged and be thrown into the blood stream. When they get lodged in smaller arteries, they could limit the blood flow into that area supplied by the artery. Myocardial infarction, or heart attack, happens when it occurs in the coronary arteries that supplies blood to the heart. When it occurs in some artery of the brain (and causes complete stoppage of blood flow), a stroke ensues.

How Can Antioxidants in Wine Help?

Wines are processed from grapes, which are very rich in antioxidants called polyphenols. It is especially richer in the skin and seeds of grapes.  As red wines undergo fermentation with the skin present, they are said to contain more of these polyphenols.  With moderate wine drinking daily, HDL levels in the blood can increase and in turn prevent the progress of atherosclerosis and its complications such as stroke, heart attack and high blood pressure.


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