Table 3.

Overview of human organs, their diseases, and the effects of wine components.

Organ	Disease	Substance and Dosage	Effect	Refs.
Esophagus	Cancer Barrett’s esophagus	Phytochemicals (lignans, quercetin, resveratrol) in wine	Synergistically reduces esophageal cancer, moderately reduced risk of Barrett’s esophagus	[59,60,61,62,63]
Stomach	Helicobacter pylori Cancer	Flavonoids, ethanol, alcoholic beverages, especially red wine 0.1 L/day of red wine	Antibacterial activity, protective effect against the ulcerogenic effect of ethanol on gastric mucosa	[64,65]
Intestines	Cancer IBD	Wine polyphenols, probiotics, and antimicrobials 8 mg of trans-resveratrol	Reduced progression of malignant phase of cancer, prevent or delay progression of inflammatory bowel disease of colon and small intestine	[66,67,68,69]
Liver	Hepatocellular carcinoma	Resveratrol 20 mg resveratrol daily	Inhibited carcinogenesis with a pleiotropic effect, chemopreventive effect, in vivo hepatoprotective effects	[70,71,72]
Pancreas	Cancer	Resveratrol	Suppresses proliferation of anchorage-independent growth by inhibiting leukotriene B(4) production, leukotriene B(4) receptor 1 expression	[73]