Potential health effects of red and white wine consumption

This study synthesizes previous scientific data concerning the health effects of red and white wines. However, the presentation of this information is approached from novel perspectives by the authors. For instance, they consider the high magnesium concentration measured in Hungarian red wines as corroborative evidence for an earlier key observation: in European countries where red wine is predominantly consumed, cardiovascular mortality was significantly lower than in countries with prevalent white wine consumption. Furthermore, the authors suggest that the exceptionally high „peroxidase-like” activity—originating from Botrytis—in Tokaji Aszú wines may contribute to the notably lower malignant tumour mortality rate observed in the Tokaj region compared to other Hungarian wine regions.