ALEXANDRU BOGDAN CIUBARA, RAZVAN COSMIN TUDOR, LUIZA NECHITA, OVIDIU TITA, ANAMARIA CIUBARA, SERBAN TURLIUC, GHEORGHE RAFTU THE COMPOSITION OF BIOACTIVE COMPOUNDS IN WINE AND THEIR POSSIBLE INFLUENCE ON OSTEOPOROSIS AND ON BONE CONSOLIDATION Given that bone consolidation (callus formation) has two important phases in terms of vascular factors, the inflammatory phase and the vascular invasion phase, on the one hand, and, the existence of biologically active compounds in the composition of wine (compounds that influence inflammation and vascular development), on the other hand, we can conclude that there is definitely a link between wine consumption and bone consolidation or bone structure. Considering the idea stated above, in conducting our research we have pursued the following objectives: to set thresholds for defining occasional and chronic alcohol consumption, according to literature; to investigate how chronic or occasional wine consumption and non-consumption influence bone quality; to investigate how chronic or occasional wine consumption and non-consumption influence the conformation of trajectories of distal radius fractures (DFRs); to investigate the secondary displacement of DFRs in chronic or occasional wine consumers and nonconsumers; to determine the phenolic composition for a number of five wines of designated origin. There is certainly a positive influence in the bone consolidation process in people who chronically or occasionally consume wine compared to the other population groups. The substantial accumulation of phenolic compounds in red wines recommends their consumption for curative purposes.
Key words: alcohol consumption, bone consolidation, influence of phenolic compounds, osteoporosis, biologically active compounds in wine