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The health benefits of moderate cava consumption

More and more scientific evidence is available on the protective effects of moderate consumption of wine, and cava in particular, on the body.

Numerous intervention studies have observed a relationship between moderate consumption of cava and a reduction in blood pressure, improvement in endothelial function, decreased risk of diabetes mellitus and a healthier lipid profile, with an increase in protective cholesterol (HDL-cholesterol) and reduction of harmful cholesterol (LDL-cholesterol), effects all of which have been attributed to the antioxidant and anti-inflammatory actions of this drink, which would act by preventing or delaying the onset of arteriosclerosis.

Cava would also have an effect on the platelet aggregation or coagulation system. Some of these effects have been attributed to the ethanol in cava, but another part has been related to the non-alcoholic components it contains, mainly polyphenols.

The protective effects of cava on the cardiovascular system have been demonstrated in laboratory studies, in experimental animals and also in humans.

Studies have also been carried out in humans in which it has been observed that cava, consumed in moderation, reduces the plasma concentration of endothelial adhesion molecules related to atherosclerosis (anti-inflammatory effect), decreases reactive oxygen species (anti-oxidant effect ) and improve the stability of atherosclerotic plaques (antiatherosclerotic effect).

There are also studies that have studied the effects of a moderate consumption of cava in food on anxiety and observed how this consumption is capable of reducing the degree of stress and depression.

For all these reasons, the Foundation for Research on Wine and Nutrition, FIVIN, has published an infographic summarizing some of the main benefits of consuming cava, albeit always in moderation.

References1. Satué-Gracia MT, Andrés-Lacueva C, Lamuela-Raventós RM, Frankel EN. Spanish sparklingwines (Cavas) as inhibitors of in vitro human low-density lipoprotein oxidation. J Agric Food Chem. 1999;47:2198-202.2. Vazquez-Agell M, Sacanella E, Tobías E, et al. Inflammatory Markers of Atherosclerosis Are Decreased after Moderate Consumption of Cava (Sparkling Wine) in Men with Low Cardiovascular Risk. J Nutr. 2007; 137: 2279–2284.3. Corona G, Vauzour D, Hercelin J, Williams CM, Spencer JP. Phenolic intake, delivered via moderate champagne wine consumption, improves spatial working memory via the modulation of hippocampal and cortical protein expression/activation. Antioxidant Redox Signal. 2013;19:1676-1689.

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