Consume cava moderately reduces the incidence of heart attack and stroke

The moderate consumption of cava helps prevent cardiovascular disease, given its anti-inflammatory effect as evidenced by the last survey conducted on “health & cava” presented by Dr. Rosa Lamuela, member of the Scientific Committee FIVIN and Professor of the Department of Nutrition and Food Science of Barcalona’s Faculty of Pharmacy, during the celebration of the International Congress of Cava.

Cardiovascular disease is the leading cause of mortality worldwide , said Dr. Lamuela,  more people die each year from cardiovascular disease than any other cause. Atherosclerosis is the major cause of cardiovascular disease. Currently, atherosclerosis is considered an inflammatory disease of the arterial wall that begins with the adhesion of leukocytes from the blood to cells of the arterial endothelium through the interaction of various adhesion molecules.

Epidemiological studies have shown a positive association between moderate alcohol consumption “per se” and reduced blood levels of inflammatory biomarkers related to atherosclerosis .

The results of this study show that moderate consumption of cava produces an anti -inflammatory effect, an effect that should be attributed to its polyphenol content. The results of this study help to understand the mechanisms by which drinking cava moderately reduces the incidence of myocardial infarction and stroke in the population.

According to Dr. Rosa Maria Lamuela, lead researcher inside cava there are many other substances, as yet unidentified, which enhance the antioxidant power of this food. Among those that have been identified resveratrol is highlighted, a potent anticancer also present into red wine , which will be the subject of another investigation by the team of Dr. Lamuela.