Red vine

Latin name

Vitis vinifera L.

Origin

Europe, Western Asia and North Africa.

Used part

The seeds, the skin and the leaves.

Active components

Tannins, including oligo-proanthocyanidins (OPC) that are mainly contained in the seeds: anti-inflammatory, venotonic, antioxidant.

Flavonoids, including anthocyanins and stilbenes that are mainly held in the skin, and catechins, which are more present in the seeds: anti-inflammatory, venotonic, antioxidant.

Phenolic acids, including gallic acid and caffeic acid, particularly present in the leaves: anti-inflammatory, venotonic, antioxidant.

Usage

The vines are one of the oldest plants cultivated, in recent memory, whose fruit is eaten as food. The grapes can be eaten fresh, but also dried to create raisins. Their juice can be drunk in its natural form, or fermented into wine. The seeds are also pressed to produce a high-quality oil. This oil is ideal to prepare hot recipes such as fondue because it does not smoke, even at high temperatures. The leaves are also used to make dolmas. Dolmas are vine leaves filled with a meat or vegetarian stuffing, especially popular in the Middle East and the Mediterranean basin. The vine has also long been known for its medicinal properties. Given their nutritional value, grapes are often given to convalescing patients. Grapes were used to treat gastric, intestinal, hepatic or renal problems, as well as a laxative or detoxification stimulant. The vine, renowned for its action in combating skin wrinkles, is also widely used in cosmetics. Mulled wines, where various plants were added to the wine to treat all sorts of diseases, were probably the most popular. Wine, particularly red wine, is ideal to extract the active substances from plants with a view to their preservation. The fact that red wine is preferred over white wine in this regard is linked to the presence of anthocyanins, the red pigments found in grape skins. These pigments have an antioxidant action and, as such, have a longer preservation capacity. The leaves were used in the treatment of diarrhoea, bleeds, haemorrhoids or varicose veins due to their astringent and antiseptic properties, among others. It was recently discovered that the waste resulting from the wine making process, including the seeds, skin, leaves and stems, are an interesting source of a range of polyphenols with powerful antioxidant virtues, both in vitro and in vivo. They were already used in the past as animal feed, but today they are mostly used as dietary supplements._1-9 Their micronutrients play an important role in the treatment of various circulatory disorders. They also offer protection against the oxidation of LDL cholesterol, the formation of blood clots and premature ageing._10-13 Numerous studies are currently being conducted into their action in the case of venous insufficiency. The polyphenols in red vine, including OPCs, deliver surprising and rapid results to combat the sensation of heavy legs, itching and pain in the lower limbs._14-18 They are also known for their anti-inflammatory and antihypertensive effects._19-23

Bibliographical references