Moderate consumption of red wine reduces the risk of cardiovascular, neurodegenerative, cancer, and some other diseases. Among numerous bioactive compounds in the red wine, there is a large group of polyphenols, which are considered to be responsible for the health beneficial activity. They can be divided further into flavonoids (anthocyanins, flavanols, fla‐ vonols) and non‐flavonoids, such as phenolic acids (p‐coumaric, cinnamic, caffeic, gentisic, ferulic, and vanillic acids), and stilbenes (resveratrol). However, red wine consumption ex‐ hibits hormetic responses, thus acting protective at low doses, whereas high doses are detri‐ mental to the human health. Here, we present the rationale for the moderate red wine con‐ sumption as a dietary option in the healthy lifestyle modification.
