Quality wine has positive effects for the body and for the cardiovascular system, as stated by the research results (in the publication phase) presented a few days ago at Sestri Les Vins, the Ligurian natural wine event organized by SestriLevanteIn and VinNatur. Laura Di Renzo of the Tor Vergata University (Rome), researcher in Nutrigenomics, examined the oxidation of bad cholesterol (LDL), the main factor in cardiovascular diseases, after a lunch rich in saturated fat. The aim of the research was to identify the reactions of the organism, combining the two lunches with the consumption of a glass of quality wine or a natural wine.
For the purposes of the work, the researcher considered:
"Quality wine" means a product with a sulfur content of around 80 mg / liter
"Natural wine" a product that does not undergo any treatment in the vineyard and in the cellar, without added sulphites.
With both types of wine the famous bad cholesterol was lowered, natural wine went further, lowering cholesterol below the level examined when fasting.
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