For generations, many people have turned to a glass of red wine, often warmed, as a folk remedy to combat the symptoms of a common cold. This popular belief stems from the idea that the beverage’s concentrated plant compounds might offer medicinal benefits against viral infections. To move beyond anecdotal claims, it is necessary to examine what the science says about the specific compounds in red wine and how the body actually responds to them during an illness.
Components That Influence Immunity
The potential health benefits associated with red wine are attributed to natural chemical compounds derived from grape skins and seeds, not the alcohol. These compounds are known as polyphenols, which include flavonoids and non-flavonoids like resveratrol. Red wines contain a higher concentration of these substances compared to white wines due to the longer fermentation process with the grape skins.
Polyphenols function as antioxidants, helping neutralize unstable molecules that cause cellular damage and inflammation. These compounds are studied for their ability to modulate the immune system’s response. Laboratory studies indicate that red wine polyphenols can stimulate both the innate and adaptive branches of the immune system.
Resveratrol, a specific polyphenol, has shown antiviral properties in cell culture and animal models. Research suggests it may inhibit the replication of certain respiratory viruses, including rhinoviruses, the most frequent cause of the common cold. These compounds may also help regulate the release of immune signaling molecules, like cytokines, involved in the inflammatory response. These findings detail potential preventative effects or laboratory mechanisms, not a proven treatment for an active cold infection.
The Impact of Ethanol on Cold Symptoms
While the non-alcoholic compounds in red wine may offer theoretical benefits, the presence of ethanol introduces significant physiological drawbacks when the body is fighting a cold. Alcohol acts as a diuretic, increasing urine production, which quickly leads to dehydration. Proper hydration is necessary for maintaining moist mucous membranes, which helps thin mucus and relieve congestion.
Drinking alcohol can also impair immune function, potentially weakening the body’s ability to fight off the viral infection. Even moderate consumption can temporarily suppress the activity of immune cells, which may prolong the duration of the cold. Alcohol consumption also interferes with sleep quality, disrupting the restorative rest required to produce infection-fighting proteins necessary for recovery.
A significant concern involves dangerous interactions between alcohol and common over-the-counter cold medications. Combining alcohol with acetaminophen increases the risk of liver damage. Mixing alcohol with antihistamines or cough suppressants like dextromethorphan can amplify side effects such as drowsiness, dizziness, and impaired coordination. Alcohol can also compound the cardiovascular strain caused by decongestants, making the combination unsafe.
Current Research and Health Guidance
Synthesizing the data requires distinguishing between the potential for prevention and the reality of treatment during an active illness. An epidemiological study conducted at Spanish universities examined the link between alcohol intake and the incidence of the common cold. The research found that those who consumed more than 14 glasses of wine per week, particularly red wine, had a significantly lower risk of catching a cold compared to those who abstained.
This protective effect was noted only for wine, not for other alcoholic beverages like beer or spirits, suggesting the benefit was due to the non-alcoholic polyphenols. However, this study indicates a correlation between moderate red wine consumption and a reduced incidence of the cold, not a cure or treatment once the infection has taken hold.
Health guidance suggests that while moderate red wine consumption may contribute to overall health and possibly reduce the risk of contracting a cold, it is generally advised to avoid drinking when actively sick. The dehydrating effects of ethanol, the risk of immune suppression, and the serious potential for adverse drug interactions outweigh any theoretical benefits from the polyphenols. When fighting a cold, the most beneficial actions remain resting, staying well-hydrated with non-alcoholic fluids, and taking medication as directed.