A 2000 study in Denmark reported in the Annuals of Internal Medicine, which included “13,064 men and 11,459 women, 20 to 98 years of age,” found that “wine intake may have a beneficial effect on all-cause mortally that is additive to that of alcohol” and “this effect may be attributable to a reduction in death from both coronary heart disease and cancer.”
Antioxidants (polyphenols) in wine appear to increase HDL cholesterol and reduce LDL cholesterol. Wine contains resveratrol and in moderation may provide protection against artery damage and may prevent blood clots. It may also reduce the risk of inflammation but the effects may not be long lasting. On the downside, too much alcohol may increase blood pressure, increase triglycerides, and may cause weakened heart muscles. In addition, there is still insufficient evidence that one or two glasses of wine contains enough resveratrol to provide sufficient cardio protection in humans.