Sylicylic acid in wine as a therapeutic agent in cardiovascular disease
CITATION: Van Velden, D. P. & Hundt, H. K. L. 2000. Sylicylic acid in wine as a therapeutic agent in cardiovascular disease. South African Family Practice, 22(6):15-18.
The original publication is available at http://www.safpj.co.za
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.