Untangling the two-way relationship between red wine polyphenols and gut microbiota

Nenad Naumovski, Demosthenes B Panagiotakos, Nathan M D'Cunha

Research output: Contribution to journalEditorial

6 Citations (Scopus)

Abstract

The production of red wine, a product of the Vitis vinifera L grape and one of the most widely consumed beverages around the world, dates back ≥8000 years, principally originating from the Caucasus region between Europe and Asia. Recent evidence from observational studies demonstrates a role for red wine in the promotion of beneficial gut microbiota.1 In this issue of Gastroenterology, Le Roy et al1 report an association between red wine polyphenols and gut microbiota α-diversity, with only weak associations with white wine and no association with beer, cider, spirits, or all alcohol. The authors propose benefits to gut health even from infrequent red wine consumption and suggest a unique interaction between red wine polyphenols and the modulation of gut microbiota, which poses the question of whether long-term trials are warranted to elucidate potential health-promoting effects of red wine consumption.
Original languageEnglish
Pages (from-to)1-4
Number of pages4
JournalGastroenterology
DOIs
Publication statusE-pub ahead of print - 16 Oct 2019

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