Research and evidence


Health effects of moderate wine consumption – research and evidence


A growing number of medical and scientific studies have proven that wine has beneficial effects on health. World-renowned research and medical centres unanimously concur that wine contains compounds that bolster the overall health. However, they also agree, that in order to experience the health effects of wine, one crucial prerequisite must be met: moderate consumption.


The beneficial effects of wine are attributable to the presence of various compounds such as anthocyanins, tannins and polyphenols. These compounds have, inter alia, the following positive effects on health:

•             They reduce the risk of cardiovascular diseases and certain malignant diseases

•             Slow the progression of neurodegenerative processes such as Alzheimer’s and Parkinson’s disease

•             Improve lung function

•             Enhance brain activity and memory

•             Boost the immune system

•             Bolster metabolism and blood flow

•             Reduce fat deposits

•             Protect against allergies and infections

•             Slow the aging process



Within the platform “Values of Wine”, “VV Tikves” organized the expert conference “Effects of Moderate Consumption of Wine on Health – Research and Evidence,” where scientific research and findings on the health effects of moderate consumption of wine were presented. The conference was held on May 19 2016 at the M6 Educational Centre in Skopje, and eminent domestic and foreign researchers presented their papers.


Dr. Sabina Passamonti, Professor of Biochemistry at the University of Trieste, an expert in molecular nutrition whose research contributes to a better understanding of the importance of diet on human health. She is an expert on of innovation and knowledge transfer in the field of Biomedicine and Agro-food.   Passamonti-Conference 19.05.2016


Dr. Violeta Ivanova-Petropulos, Associate Professor at the Faculty of Agriculture at the University “Goce Delchev” Stip, Doctor of Chemical Sciences in the field of wine chemistry and oenology. She is a prolific scientific researcher, and is a member of the editorial board of the international scientific journals “Food Research International” and “Journal of Food Science”. Ivanova-Petropulos-Conference 19.05.2016

Dr. Klemen Lisjak, oenologist and researcher at the Agricultural Institute of Slovenia. The topics of his research activity are aromatic and polyphenol profiles of grapes and wine, implementation of new analytical methods and new technologies for vinification of grapes and wine. Lisjak-Conference 19.05.2016

Dr. Andreja Vanzo, Senior Research Fellow at the Agricultural Institute of Slovenia and Associate Professor at the School of Viticulture and Oenology at the University of Nova Gorica. Her research work includes studies of primary and secondary metabolites in grapes and wine.  Conference 19.05.2016 Vanzo-Conference