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- From: Thomas Bjorkman <Thomas_Bjorkman@cornell.edu>
- Subject: Re: Levels of blood cholesterol & wine/grape juice consumption
- Message-ID: <1993Jan6.175907.28445@mail.cornell.edu>
- X-Xxdate: Wed, 6 Jan 93 13: 03:03 GMT
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- References: <1993Jan5.205348.14058@gov.on.ca>
- Date: Wed, 6 Jan 1993 17:59:07 GMT
- Lines: 22
-
- In article <1993Jan5.205348.14058@gov.on.ca> Stephen Davies,
- daviess@gov.on.ca writes:
- >I've heard of a relationship between lowered levels of cholesterol in
- >the blood with consumption of wine or grape juice. If anyone knows of
- >technical references or information on this topic I'd like to hear it.
-
- The article that has gotten all the press is:
- Siemann and Creasy, Amer. J. Enology and Viticulture 43:49-52 (1992)
-
- It has been known for some time that a compund called resveratrol reduces
- serum lipids. Siemann and Creasy found that there is quite a lot of
- resveratrol in red wine (and, later, in red grape juice). The
- hypothesis is that reseveratrol is the compound that prevents
- red-wine-drinking eaters of cheese and cream sauce (aka Frenchmen) from
- keeling over at a young age of clogged arteries and heart attacks.
-
- Resveratrol, by the way is a phytolalexin, essentially a fungicide that
- the grapes make. Grapes from places where fungal diseases do well tend
- to have more of it. New York is such a place (and the authors are from
- Cornell).
-
- Remember: "Life is too short to drink bad wine" :-)
-