According to the findings of a recent study, dealcoholized wines can improve skin elasticity for women of middle age.
According to a recent study, women who drink two glasses of decoholized muscadine daily have “significant improvements” in their skin’s elasticity and retention of water compared to those who consume a placebo.
Researchers who carried out the research claim that this is the first time scientists have studied the impacts of non-alcoholic wines on skin health through a randomized trial.
According to the researchers, the positive effects are attributed to polyphenols, which occur naturally in many plants.
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The University of Florida’s Lindsey Christman and Liwei Gu, PhD Professors of Food Chemistry and functional Food, conducted this research.
Our study indicates that muscadine polyphenols may improve skin conditions in older women, particularly elasticity and transepidermal moisture loss.
Muscadine grapes, native to the Southeastern United States, are used for making wine.
Researchers recruited 17 women aged 40-67 to take part in the study. They randomly assigned each woman either a de-alcoholized beverage or a placebo drink that was “similar and tasted like wine but didn’t contain polyphenols.” The participants consumed 300 milliliters of their assigned liquid (about 10 ounces or two glasses of red wine) daily for six weeks. After a three-week rest, participants switched to the other beverage for another six weeks.
Researchers assessed participants’ skin conditions, as well as markers of inflammation and oxidative stress, at the beginning of the study and the end of every six weeks. The research team concluded that drinking muscadine improved skin elasticity.
The wine also reportedly caused a reduction in the amount of water lost at the surface of the skin, which is a measure that shows the skin provides a better barrier against damage.
Researchers found that there was no significant difference between the number of wrinkles and the placebo. Participants showed improvements in skin smoothness, and there was less inflammation and oxidative damage compared to baseline. However, these differences were not significant between the dealcoholized wine and placebo.
This cross-over study showed that six weeks of de-alcoholised wine consumption led to improvements in certain skin parameters related to aging. These included elasticity of the forearm and barrier function on the skin of the face. This is probably due to a decrease in inflammation and oxidative stresses,” said Christman.
Researchers have stated that as the study only included 17 participants, a repeat of the survey with an even larger group would be helpful to confirm the findings and help them move forward.
In addition, as most commercially available muscadine wine contains alcohol, the researchers cautioned that drinking wine with alcohol may produce a different result.
“We used dealcoholized wine because we were curious about the effects of bioactive compounds, namely polyphenols in wine, on skin health. Alcohol could introduce a variable into the study, causing the results to differ. “Dealcoholization may also alter the chemical composition,” concluded Christman.
Christman will present his findings at NUTRITION2023, the American Society for Nutrition’s flagship annual meeting, which takes place between 22-25 July in Boston, Massachusetts.