Red wine has always been known to have multiple health benefits, but very few people could explain the actual scientific reason for this, in terminology and language that the simple man in the street could understand. The underlying constituent that brings about the benefit is called resveratrol, and this is naturally present in the skin of red grapes, and by extension therefore forms a constituent of red wine.

Scientists and researchers have conducted many tests and experiments that concluded in findings to support the benefits of red wine relating to;

Protection of human beings from common food-borne diseases.
Improved protection of the cardiovascular system
Arresting the further spread and effects of cancerous growth in the body

Additional research is now also focusing on the effects of various blends and cultivars of red wines, like Merlot, Cabernet and Pinotage as well as grape juice, against pathogens or disease forming bacteria. These pathogens reside naturally in the intestinal tracts of all human beings. Other related diseases being examined and where the resveratrol in red wines could be beneficial, includes tumors and high cholesterol.

Amongst the most common scientific terms for bacteria that some people are familiar with, is Ecoli and Salmonella and both are known to contribute towards the formation of stomach ulcers. This bacterium is easily transferable via the food chain, and ordinary drinking water that is not properly treated with chemicals. By drinking red wine therefore, you actually provide your body with an extra disease fighting mechanism.

Red wine is usually slightly acidic in its nature and contains ethanol which further combats the bacteria in food, and the resveratrol present seems to play a significant role in this process.

As the scientific researchers become more knowledgeable on the connection between the health benefits of resveratrol as found in red wine, more detailed studies are now focusing on its accurate levels in the different wines. We all know that too much of a good thing can be bad. The questions that arise as a consequence of this includes;

What is the optimum level of resveratrol that must be present in red wines?
Should this be agreed upon and regulated both on a local, national and international level?
Should this level or percentage be displayed on the bottle in the same manner that alcohol content is displayed?
Are there any significant differences in  resveratrol as naturally found in grapes and those that can find itself within the agricultural chain through genetically modified processes?
Will over-indulgence of red wine under the guise of the good health effects not bring about a contrary and negative social disease like alcoholism?

Despite the above questions, moderate red wine consumption has not been known to have any negative health effects. For those that are non-drinkers, it must be remembered that resveratrol is also present in red grape juice but there is a caution if you want to derive the same health benefits i.e. the grape juice must be naturally pure without artificial colorants or compounds.