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Health Science of Wine

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Offizielle Daten in der Fachveröffentlichung für das folgende akademische Jahr: 2020-2021


Dr. István Zoltán KISS (istvan.kiss@aok.pte.hu), professor

Department of Public Health Medicine


Kode des Fachs/Kurses: OSF-BET-T  |  1 ECTS  |  Dentistry |  Optional modul  |  both semesters

Voraussetzungen: keine


12 Vorlesungen + 0 Praktika + 0 Seminare = Insgesamt 12

Zahl der Kursteilnehmer für den Kurs

min. 1 – max. 30


Ensuring healthy drinking water was always an important question in the history of mankind. This typically means the fight against water-born infectious diseases. Concerning these efforts people found the secret of wine making. During the Middle Ages Hungary became a wine consuming and wine producing country. After the World War II the wine consuming habits took a wrong direction, with an increase in the consumption of spirits and beer. However, recently hundreds of publications demonstrated the beneficial effects of moderate wine consumption, in the prevention of several diseases, e.g. cardiovascular diseases and cancer. The probable major cause of the so called French paradox, is also the consumption of red wine. This course tries to give a summary from the viewpoint of public health, physiology, toxicology, epidemiology and nutrition.
The students will be familiar with the health risks and benefits of wine consumption, they will be able to critically evaluate nutrition (and drinking) related facts and data.


  • 1. Preventive substances in red wine - Dr. Kiss István Zoltán
  • 2. The impact of red wine on ageing - Dr. Kiss István Zoltán
  • 3. Epidemiological data on the association between health status and red wine consumption - Bérczi Bálint Dániel
  • 4. The story of the french-paradox. The effects of red wine consumption on serum-lipid values and atherosclerosis. - Bérczi Bálint Dániel
  • 5. Health risks associated with alcohol consumption. Toxicology and the affected neurotransmitter-systems. - Bérczi Bálint Dániel
  • 6. The phases of acute alcohol intoxication and the development of addiction. Alcohol-related chronic diseases, withdrawal symptoms. - Bérczi Bálint Dániel
  • 7. Role of red wine in the prevention of diseases - Bérczi Bálint Dániel
  • 8. Chemopreventive substances in red wine: trans-resveratrol, catechin, epicatechin, quercetin. - Bérczi Bálint Dániel
  • 9. The overall effect of red wine consumption on health. - Bérczi Bálint Dániel
  • 10. The impact of the total red wine polyphenol content on health. - Bérczi Bálint Dániel
  • 11. The effect of trans-resveratrol on health. - Bérczi Bálint Dániel
  • 12. Winemaking and wine culture. - Bérczi Bálint Dániel



Materialien zum Aneignen des Lehrstoffes

Obligatorische Literatur

Vom Institut veröffentlichter Lehrstoff

Educational material uploaded on Neptun.


Empfohlene Literatur

Voraussetzung zum Absolvieren des Semesters

Participation in lectures is obligatory which is registered. Absences should not exceed 15% of lectures (2x45 min).


A simple choice test has to be done on the last lecture.

Möglichkeiten zur Nachholung der Fehlzeiten

There are no make-up classes.




Praktika, Seminarleiter/innen