Moderate wine consumption increases the levels of fatty acid omega-3 in plasma and red blood cells.Omega-3 has a protective properties against heart disease, stroke, and lowers the risk of cardiac death, its main source - fish.Opening once again proves the significant benefits of wine over other alcoholic drinks.In a study of the Catholic University of Campoba*so (Italy), University of Grenoble (France) and Maastricht University (Netherlands) attended by over fifteen hundred people from England, Belgium and Italy.All participants received a comprehensive medical examination.The review had shown that small amounts of wine, regardless of whether people ate fish or not, increase the amount of omega-3 in the body.As explained by cardiologists, the composition of wine affects the metabolism of the major polyunsaturated fatty acids such as omega-3.Nevertheless, not only wine but also beer and spirits increased rates of omega-3, but the a*sociation was stronger for the use of wine.This effect, scientists refer to the action of polyphenols - natural compounds with antioxidant activity and coping with oxidative processes caused by harmful free radicals.
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