{"id":370772,"date":"2018-05-26T11:37:39","date_gmt":"2018-05-26T09:37:39","guid":{"rendered":"http:\/\/hudo.com\/si\/?p=370772"},"modified":"2018-05-26T11:38:24","modified_gmt":"2018-05-26T09:38:24","slug":"ali-je-vino-res-dobro-za-kri-prebavo","status":"publish","type":"post","link":"https:\/\/hudo.com\/si\/zdrav-duh-telo\/ali-je-vino-res-dobro-za-kri-prebavo\/","title":{"rendered":"Ali je vino res dobro za kri in prebavo?"},"content":{"rendered":"
\n

V vinu so nekatere spojine, ki lahko zelo zdravilno delujejo na na\u0161e telo. Ve\u010dina zdravilnih u\u010dinkov se pripisuje fenolnim spojinam v vinu, ki pridejo v vino iz grozdne jagode. Fenolne spojine so tudi sicer v \u0161tevilnih drugih rastlinah, ki jih lahko zau\u017eijemo, a ni nujno, da bodo v na\u0161em telesu biolo\u0161ko aktivne. Etanol v vinu pa povzro\u010di, da so te fenolne spojine biolo\u0161ko aktivne molekule v telesu, je v pogovoru za STA pojasnila Ko\u0161merlova z Biotehni\u0161ke fakultete Univerze v Ljubljani.<\/p>\n

\u0160tevilne epidemiolo\u0161ke \u0161tudije so dokazale, da fenolne spojine omejujejo pojav nekaterih bolezni, kot so sr\u010dno-\u017eilne in nevrodegenerativne bolezni, kot so denimo Alzheimerjeva bolezen, demenca in Parkinsonova bolezen.<\/p>\n

A kot je opozorila Ko\u0161merlova, je za zdravilen u\u010dinek potrebno zmerno u\u017eivanje vina, ne pa “nacejanje ob koncih tedna”. Gre za okoli 1,4 decilitra vina na dan. Predvsem pa je priporo\u010deno, da se vino vedno zau\u017eije ob hrani.<\/p>\n

Fenolne spojine pa delujejo tudi protimikrobno in antioksidativno, kar pomeni, da podalj\u0161ujejo obstojnost in kakovost \u017eivila. Proizvajalci lahko zato vinom, bogatim s fenolnimi spojinami, dodajajo manj\u0161e koli\u010dine drugih sredstev, ki zavirajo razvoj mikroorganizmov.<\/p>\n

Vsebnost fenolnih spojin je odvisna od sortnih lastnosti in od barve. Po navedbah znanstvenice imajo rde\u010da vina v osnovi pribli\u017eno 10-krat ve\u010d fenolov kot bela. Vsebnost fenolov je tudi zelo odvisna od stopnje zrelosti grozdja ob trgatvi in na\u010dina predelave grozdja oz. pridelave vina. Dodatno imajo ve\u010dje vsebnosti fenolov rde\u010da vina, ki ve\u010d let zorijo v leseni posodi, torej bariki.<\/p>\n

Zdravilnost vina pa je v dolo\u010deni meri odvisna tudi od geografskega porekla. Slovenska strokovnjakinja Ur\u0161ka Vrhov\u0161ek je leta 2000 dokazala, da ima denimo modra frankinja – gre za vrsto trte, ki je zasajena v vinorodnih de\u017eelah Podravje in Posavje – ve\u010d spojine resverotrol. To je mo\u010dan antioksidant iz skupine polifenolov. Do te analize Vrhov\u0161kove pa se je smatralo, da ima med rde\u010dimi vini kot sorta dale\u010d najve\u010djo vrednost resverotrola modri pinot. “Ti rezultati so bili seveda francoski. Ker naj bi bilo na podro\u010dju vinarstva vse, kar je v prese\u017ekih, seveda francosko,” je pomenljivo pripomnila Ko\u0161merlova.<\/p>\n

Sicer priznava, da so veliki razponi koncentracije resverotrola med razli\u010dnimi modrimi frankinjami na tr\u017ei\u0161\u010du, a v osnovi je to sorta, ki ima izredno veliko koncentracijo za razliko kak\u0161nih drugih sort, ki tega sortnega potenciala nimajo. A tudi primorska vina, kot so merlot, cabernnet sauvignon ali refo\u0161k, imajo vi\u0161je koncentracije alkohola in s tem tudi drugih sestavin, ki ugodno vplivajo na zdravje \u010dloveka.<\/p>\n

Mit, da je vino dobro za kri, ne dr\u017ei. Rde\u010de vino v povpre\u010dju vsebuje okoli en miligram \u017eeleza na liter, povpre\u010dna absorpcija \u017eeleza pa je le med 1,9- in 3,6-odstotna. To pomeni, da bi morali popiti okoli 40 litrov na dan, da bi se kaj poznalo na krvi, kar pa seveda dale\u010d presega priporo\u010dene vrednosti.<\/p>\n

Je pa po besedah Ko\u0161merlove dejstvo, da pomaga prebaviti hrano, zlasti \u010de je mastna. “Alkohol je tisti, ki topi ma\u0161\u010dobe. To pomeni, da ob mastni hrani dobimo z vinom bolj\u0161i ob\u010dutek, da nam hrana ne le\u017ei v telesu, da nas ne ti\u0161\u010di, ampak je tudi prebava nekako bolj\u0161a.”<\/p>\n

Strokovnjakinja za vina je dejala tudi, da je mit o tem, da od slabega vina glava boli, od dobrega pa ne, iz trte izvit. “Res je, da so slab\u0161a vina v osnovi lahko tako slab\u0161e kakovosti, imajo pa tudi \u0161e dodatke. Ampak \u010dlovek slabega vina zelo te\u017eko popije tist dober deciliter, za razliko od nekoliko bolj\u0161ega,” je dejala.<\/p>\n

V osnovi nas v veliki ve\u010dini lahko boli glava od vina, ki ima ve\u010d \u017evepla. Ve\u010d dodanega \u017evepla pa za za\u0161\u010dito potrebujejo vina z ostankom sladkorja. Huj\u0161e, migrenske glavobole lahko povzro\u010dajo vina, ki so bila pridelana pri visoki fermentacijski temperaturi. To velja za rde\u010da vina, ki pa po drugi strani potrebujejo manj dodanega \u017evepla.<\/p>\n

V rde\u010dih vinih lahko povzro\u010dajo glavobole dolo\u010dene fenolne spojine, ki imajo molekule manj\u0161e velikosti. Problemati\u010dna so pri tistih, ki imajo manj ali sploh ne dolo\u010denih encimov, kar pomeni, da te spojine najprej preidejo v kri, nato pa v mo\u017egane, kjer povzro\u010dijo kr\u010denje ali \u0161irjenje kapilar. Obi\u010dajno se to zgodi pri mladih vinih, ko so te molekule \u0161e manj\u0161e.<\/p>\n

\u017dveplo je sicer najpogosteje uporabljeno sredstvo v vinarstvu, ki deluje antioksidativno. Sicer pa je \u017eveplo \u017ee naravno prisotno v vinu, zato ni za potro\u0161nika zavajajo\u010de, \u010de pridelovalec napi\u0161e na etiketo, da je vino pridelano brez dodanega \u017evepla.<\/p>\n

Za vina brez dodanega \u017evepla po njenih besedah ni nujno, da se bodo pokvarila v zelo kratkem \u010dasu. Imajo pa v primerjavi z \u017eveplanimi vini kraj\u0161i rok uporabe. “Vemo pa, da rok uporabe na etiketi vina ni napisan, \u010deprav bi bilo mogo\u010de v\u010dasih bolje napisati, do kdaj je najbolje popiti vino. Ker se potem v vinu dogajajo dolo\u010dene spremembe in vpra\u0161anje je, kako hitro jih potro\u0161nik prepozna,” je dodala.<\/p>\n

Nekateri vinarji se pri predelavi grozdja in pridelavi vina ravnajo tudi po luni. Ko\u0161merlova je priznala, da v dolo\u010deni meri lahko to vpliva na kakovost, v “bistveno ve\u010dji meri pa je to tr\u017eenjska zgodbica”.<\/p>\n

Vpliv na kakovost vina ima lahko opravljanje dolo\u010denih kletarskih opravil, kot je pretakanje vina, ob visokem zra\u010dnem tlaku. Pri nizkem tlaku se namre\u010d lahko zgodi, da se snovi v vinu, ki se jih \u017eelimo s pretokom znebiti, saj so manj prijetne za vonj, bolj obdr\u017eijo. “Ne bi pa rekla, da je to toliko vezano na samo luno. Ampak ljudje vemo, da nekatere nosi ob polni luni, nekateri pa mirno spimo,” je \u0161e dejala.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Stari rek pravi, da je rde\u010de vino dobro za kri. A strokovnjakinja za vina z biotehni\u0161ke fakultete Tatjana Ko\u0161merl opozarja, da bi morali spiti okoli 40 litrov rde\u010dega vina na dan, da bi to vplivalo na vsebnost \u017eeleza v na\u0161i krvi. To je seveda dale\u010d od priporo\u010dene koli\u010dine 1,4 decilitra vina na dan, ki pa dokazano zdravilno deluje na na\u0161e telo.<\/p>\n","protected":false},"author":5,"featured_media":370773,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[11235,1595,2249,1701],"source":[4511],"supertag":[],"acf":[],"yoast_head":"\nAli je vino res dobro za kri in prebavo? - Hudo Slovenija<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hudo.com\/si\/zdrav-duh-telo\/ali-je-vino-res-dobro-za-kri-prebavo\/\" \/>\n<meta property=\"og:locale\" content=\"sl_SI\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ali je vino res dobro za kri in prebavo? - Hudo Slovenija\" \/>\n<meta property=\"og:description\" content=\"Stari rek pravi, da je rde\u010de vino dobro za kri. A strokovnjakinja za vina z biotehni\u0161ke fakultete Tatjana Ko\u0161merl opozarja, da bi morali spiti okoli 40 litrov rde\u010dega vina na dan, da bi to vplivalo na vsebnost \u017eeleza v na\u0161i krvi. To je seveda dale\u010d od priporo\u010dene koli\u010dine 1,4 decilitra vina na dan, ki pa dokazano zdravilno deluje na na\u0161e telo.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/hudo.com\/si\/zdrav-duh-telo\/ali-je-vino-res-dobro-za-kri-prebavo\/\" \/>\n<meta property=\"og:site_name\" content=\"Hudo Slovenija\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/hudo.si\" \/>\n<meta property=\"article:published_time\" content=\"2018-05-26T09:37:39+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2018-05-26T09:38:24+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/hudo.com\/si\/wp-content\/uploads\/sites\/2\/2018\/05\/profimedia-0263081502.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1250\" \/>\n\t<meta property=\"og:image:height\" content=\"833\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"A. 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