Sylicylic acid in wine as a therapeutic agent in cardiovascular disease

Van Velden, D. P. ; Hundt, H. K. L. (2000)

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

Article

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.

Please refer to this item in SUNScholar by using the following persistent URL: http://hdl.handle.net/10019.1/72115
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