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Institutional Affiliation
 
 
Abstract
The study was based on phenolic elements that are present in wine naturally. Consumption of antioxidants by humans has multiple certified therapeutic preferences, including affirmation against cardiovascular diseases and cancer. Wine, particularly red wine has been proven to contain a high level of antioxidants. Antioxidants play a significant role in controlling or preventing oxidation of various iotas by impeding the origin or spread of oxidizing chain responses. Red wine has been perceived to be progressively protective against CHD contrasted with other mixed refreshments. Also, it is remarkable that the phenolic parts of red wine may subdue platelet amassing and prevent the oxidation of the human low-thickness lipoproteins (LDL). The purpose behind the examination was to consider in vitro the cell reinforcement effects of phenolic blends in red wine, utilizing the Rice-Evans methodology. Given that red wine has been distinguished as a rich wellspring of antioxidants, and whose moderate utilization can ensure one against CHD and LDL, this makes it a subject of interest in nursing. As of now, cardiovascular sicknesses (CVDs) are among the main sources of death. All things considered, nurses can research the best way to ensure their patients who are in danger of having CVDs by recommending nourishments that are rich in antioxidants similar to those found in red wine.
 
 
Phenolic Compounds in Wine
The topic was a study on phenolic compounds contained in wine as naturally existing compounds. The latest research in vitro and in vivo has concluded that some polyphenols possess antioxidant and free-radical rummaging properties. Human intake of antioxidants has many affirmed medical advantages, including assurance against cardiovascular maladies, and malignant growth. Wine, especially red wine, is a rich product of antioxidants. Ongoing research has recommended that polyphenolics in food, which have antioxidant action, may assume a job in human wellbeing, especially in maladies accepted to include, to a limited extent, oxidation, for example, coronary illness, irritation, and mutagenesis prompting carcinogenesis (Lopez-Velez, Martinez-Martinez & Valle-Ribes, 2003). Grapes, wines, and grape items contain a lot of phenolic mixes, for the most part, flavonoids, even although their quality and structure are influenced by various elements, including grape assortment, sun heat, confirmation strategies, and age.
An enormous amount of phenolics in grapes, wines, and byproducts are potential antioxidants. Red wine contains wood-and-yeast-inferred phenolics notwithstanding a lot of phenolic segments that are derived from grapes. Antioxidants typically restrain or defer the oxidation of different atoms by hindering the inception or spread of oxidizing chain responses. There are two fundamental classes of antioxidants, which are, manufactured, and natural (Lopez-Velez, Martinez-Martinez & Valle-Ribes, 2003). The natural ones are found in nourishments and other biological materials and have pulled in extensive intrigue in light of their assumed wellbeing and potential wholesome and restorative impacts.
Among refreshments, red wine has been recognized to be more defensive against CHD compared to other alcoholic beverages, consequently affirming the conceivable significance of red wine polyphenols in lessening thrombic and atherogenic courses. What is more, it is outstanding that phenolic parts of red wine may repress platelet accumulation and forestall the oxidation of the human low-thickness lipoproteins (LDL). Additionally, late clinical investigations have demonstrated that moderate utilization of red wine expands the complete antioxidant limit of human serum. In this manner, the extraordinary enthusiasm for these phenolic constituents of red wine, including gallic corrosive, trans-resveratrol, quercetin, and rutin have been invigorated by the potential valuable impacts on wellbeing. The reason for the investigation was to think about in vitro the antioxidant impacts of phenolic mixes in red wine, using the Rice-Evans strategy (Lopez-Velez, Martinez-Martinez & Valle-Ribes, 2003). All out phenols were investigated by the Folin-Ciocalteu technique, utilizing gallic corrosive as the standard, and the subsequent qualities were related with the complete antioxidant action. The aftereffects of the investigation affirmed that red wine polyphenols are, in vitro, vital antioxidants.
Significance of the topic to nursing practice
The topic is mainly important in nursing practice since it is based in antioxidants, which have been proven to possess valuable health benefits. Since nurses are concerned with managing multiple health conditions, they need to understand the role of antioxidants in disease management and what is more, where they can be maximally obtained. Given that red wine has been identified as a rich source of antioxidants, and whose moderate consumption can protect one against CHD and LDL, this makes it a product of interest in nursing. Currently, cardiovascular diseases (CVDs) are among the leading causes of death. As such, nurse practitioners can research on how to protect their patients who are at risk of developing CVDs by recommending them to take foods that are rich in the antioxidants found in red wine.
Picot Questions

  1. Does moderate consumption of red wine decrease the risk of developing CVDs among adults?
  2. What are the health benefits of red wine intake in adults?
  3. Does the total antioxidant capacity of human serum increase following moderate consumption of red wine in one month?

 
 
References
Lopez-Velez, M., Martinez-Martinez, F., & Valle-Ribes, C. D. (2003). The study of phenolic compounds as natural antioxidants in wine.