When it comes to winemaking, Andean berry (Vaccinium meridionale) is commonly used. Aside from it being rich in antioxidants, the group of researchers from the National University of Colombia and University of Antioquia found that this berry has the potential use in the prevention and treatment of cancer.

Antioxidants work by neutralizing the free radicals in the body. Free radicals are byproducts of different metabolic processes and once its amount in the body is greater than the level of antioxidants, damage can be inflicted on proteins, DNA, and membranes of the cells. The possibility of developing diseases, such as cancer, increases due to these damages.

A lot of plant-based foods have high amounts of antioxidants. Yet, when the foods are being processed, these antioxidants are often lost. It was suggested by some studies that the fermentation process used for producing alcoholic beverages, such as wine, retains the antioxidant content of the ingredients used. Moreover, long-term storage of antioxidant-rich foods also happens when the food is being processed into alcoholic beverages.

In winemaking, the maceration technique used is one of the factors that could possibly affect antioxidant content. In this study, the researchers considered three maceration techniques: fruit preheating, mechanical, and a combination of both. Must, which is the unfermented, fresh fruit juice, and the fermented wine produced using these techniques were then compared based on their antioxidant properties. This study was then published in the Journal of Medicinal Plants Research.

Andean berry’s antioxidant activity was determined based on their free radical scavenging activity and their total phenolic content. It was found that as compared to the fermented products, must exhibit higher phenolic content especially when prepared using maceration techniques that involve heat. Maybe one of the reasons for the reduction of antioxidants in mechanically macerated Andean berries is the presence of the enzymes, such as polyphenol oxidase. Mechanical maceration increases the area of contact of oxygen, which improves the enzymatic action. On the other hand, heat inhibits enzymatic action leading to higher antioxidant content in the remaining maceration techniques.

Researchers also determined that anti-proliferative activity of Andean berry wine prepared using the pre-heating method. It was found that Andean berry wine was able to inhibit the growth of colon cancer cells in a dose-dependent manner. These may possibly be due to its anthocyanin content, which studies show that it can inhibit cancer cell proliferation and metastasis.

With further research, Andean berry wine can be potentially used for the prevention and treatment of cancer due to its high antioxidant content.

Health Benefits Of Drinking Wine

Here are the other health benefits you can obtain from drinking wine:

Boosts Mood

In order to feel better, some people turn to wine when they are sad. According to studies, drinking wine, in moderation, reduces the risk of depression.

Reduces The Risk Of Diabetes

According to studies, polyphenols present in wine regulates blood sugar levels, thus reducing the risk of getting diabetes by up to 30 percent.

Improves Heart Health

Due to its antioxidant contents, wine plays a role in reducing harmful-low density lipoprotein cholesterol while maintaining good high-density lipoprotein cholesterol. It can also regulate blood pressure.

Prevents Breakouts

Resveratrol present in wine can prevent the growth of acne-causing bacteria. It can be more effective when ingested.