Salicylic Acid in Wine as a Therapeutic Agent in Cardiovascular Disease

  • DP Van Velden University of Stellenbosch
  • HKL Hundt University of the Orange Free State
  • HKL Hundt University of the Orange Free State
Keywords: cardiovascular disease, acetyl- salicylic acid, salicylic acid, wine, platelet aggregation, alcohol.

Abstract

Epidemiological evidence consistently links moderate wine consumption with reduced mortality, mostly due to reduced incidence of cardiovascular disease. Recent scientific reports indicating that a diet rich in fruit and vegetables, together with moderate amounts of alcohol, but more specific red wine in moderation, is protective against various degenerative diseases, created a renewed interest in the consumption of grapes and wine as part of a healthy diet and lifestyle.

Author Biographies

DP Van Velden, University of Stellenbosch
MB ChB (Stel), M Prax Med (Pret) Senior Lecturer, Department of Family Medicine and Primary Care
HKL Hundt, University of the Orange Free State
PhD (Organic Chemistry) Professor, Department of Pharmacology
HKL Hundt, University of the Orange Free State
PhD (Organic Chemistry) Professor, Department of Pharmacology
Issue
Vol 22 No 6 (2000)
Section
Original Research
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