葡萄酒對健康的影響(英語:health effects of wine)主要取決存在於酒精中的活性成分。[1][2]初步研究發現飲用少量葡萄酒(尤其是紅葡萄酒(紅酒),女性每天最多一單位,男性每天一到二單位),可能與心血管疾病、失智症、中風、糖尿病、代謝症候群、和早逝的風險降低有關聯。但有其他研究並沒發現有這種影響。[2][3][4]
白藜蘆醇的產量和濃度在所有釀酒葡萄品種中並不相同。無性繁殖株、砧木(英语:rootstock)株、釀酒葡萄品種、以及氣候條件的差異會影響白藜蘆醇的形成。此外,由於白藜蘆醇是葡萄藤抵禦真菌或葡萄藤病害(英语:list of grape diseases)防禦機制的一部分,因此暴露於真菌感染和葡萄藤病害的程度似乎也發生作用。圓葉葡萄(英语:Muscadinia)屬的葡萄藤經過暴露於北美葡萄藤病害(如根瘤蚜)而隨著時間的演進而適應,在釀酒葡萄中所含的白藜蘆醇的濃度最高。在歐洲葡萄藤品種中,源自勃艮第黑皮諾家族的葡萄往往比源自波爾多赤霞珠家族的葡萄含有更多的白藜蘆醇。氣候涼爽但潮濕的葡萄酒產區,如俄勒岡州和紐約州,更容易發生葡萄藤病害和真菌侵襲,與加利福尼亞州和澳大利亞等溫暖乾燥的氣候區相比,所產葡萄的白藜蘆醇濃度往往較高。[13]:569
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^Noelle K. LoConte, Abenaa M. Brewster, Judith S. Kaur, Janette K. Merrill, and Anthony J. Alberg. Alcohol and Cancer: A Statement of the American Society of Clinical Oncology. Journal of Clinical Oncology. 7 November 2017, 36 (1). Clearly, the greatest cancer risks are concentrated in the heavy and moderate drinker categories. Nevertheless, some cancer risk persists even at low levels of consumption. A meta-analysis that focused solely on cancer risks associated with drinking one drink or fewer per day observed that this level of alcohol consumption was still associated with some elevated risk for squamous cell carcinoma of the esophagus (sRR, 1.30; 95% CI, 1.09 to 1.56), oropharyngeal cancer (sRR, 1.17; 95% CI, 1.06 to 1.29), and breast cancer (sRR, 1.05; 95% CI, 1.02 to 1.08), but no discernable associations were seen for cancers of the colorectum, larynx, and liver.
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^Scientific Opinion on the substantiation of health claims related to various food(s)/food constituent(s) and protection of cells from premature aging, antioxidant activity, antioxidant content and antioxidant properties, and protection of DNA, proteins and lipids from oxidative damage pursuant to Article 13(1) of Regulation (EC) No 1924/20061. EFSA Journal. 2010, 8 (2). doi:10.2903/j.efsa.2010.1489.
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