The skins of the grapes used to make red wine contain supercharged antioxidants known as polyphenols, including resveratrol, which boosts HDL cholesterol (the good cholesterol).
Polyphenols may also inhibit the production of endothelin 1, a peptide that contributes to hardening of the arteries.
Wine, in excess, may cause the following:
Cirrhosis of the liver
Hemorrhagic stroke
Fetal-alcohol syndrome
Breast cancer
Consumption is recommended to be limited to no more than several glasses a week.
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