Monthly Archives: February 2014

Comparing the Nutritional Benefits of Red and White Wine




Wilfred Van Gorp, Ph.D., is a psychology professional who currently serves on the adjunct faculty at Argosy University. Over the course of a career spanning nearly three decades, Wilfred Van Gorp has published articles in more than 120 peer-reviewed publications and presented at numerous professional meetings. He also co-edited the book Neuropsychology and Substance Use. During his free time, Dr. Van Gorp is a wine aficionado.

The choice between red and white wine is dictated entirely by personal preference. However, wine aficionados who are also concerned about their health and diet should consider the nutritional value of a bottle of red compared to a bottle of white. While both red and white wines are made from seedless grapes, both varieties offer different benefits.

White wine is reported to have a positive effect on the heart, including preventing heart disease. Red wines can also improve heart health, though they provide a wealth of additional benefits because of the inclusion of grapes with skin. The skin of a grape helps protect blood vessels and prevent blood clots through resveratrol antioxidants, which are also associated with the inhibition of certain enzymes known to foster the growth of cancer cells and weaken the immune system. While red wines offer a more comprehensive set of health benefits, a fine bottle of white wine can surpass the positive of effects of a mediocre red.