Posts Tagged ‘antioxidant’
Saturday, March 27th, 2010
 New research indicates that moderate consumption of red wine may aid in rinsing the teeth of bacteria during and after meals. The research, conducted by Professor Gabriella Gazanni of Pavia University in Italy, is to appear in the journal Food Chemistry and adds still another possible benefit to responsible wine consumption. The study, interestingly enough, was conducted with non-alcoholic red wine.
The red wine was purchased from the Veneto region, in northeast Italy and the alcohol removed using a technique called vacuum concentration. Researchers cultured Streptococcus mutans, a common bacteria that feeds on sugars in food and contributes toward tooth enamel demineralization, which can contribute toward the formation of cavities. In the lab, the researchers added red wine to a mixture of bacteria, saliva and saliva coated pulled teeth and noted that the S. mutans was unable to cling to the teeth and saliva. It's believed that proanthocyanidins, a naturally occurring flavinoid with antioxidate properties also found in apples, cinanamon, cocoa and teas, are the active components protecting the teeth.
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Tags: antioxidant, cavities, flavinoid, proanthocyanidin, red wine
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Monday, October 19th, 2009
A study in the July edition of the Journal of Experimental and Clinical Cancer Research hints that Resveratrol, the polyphenol, antioxidant 800 pound gorilla, may be capable of inhibiting viral replication at the cellular level. The study was conducted at the Sapienza University in Rome. Co-author Gianfranco Risuleo, said that viral DNA replication seems to be inhibited in the nucleus of the cell.
Two groups of mouse tissue, one with tumors and the other without, were exposed to a particular virus and subsequently to either 20 or 40 micromoles of resveratrol. For comparison, a control group was not exposed to any resveratrol.
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Tags: antioxidant, polyphenol, Resveratrol
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Thursday, September 24th, 2009
Resveratrol, it seems, just can’t seem to catch its breath. Whether the focus of still another research study on its potential health benefits (see archived articles: Wine and Inflammation, Radioprotective Effects of Wine, Alcohol Impact on Alzheimer’s in the Elderly, Wine Consumption in Males May Extend Life, Grape Seed Extracts May Suppress Leukemic Cells, Study Finds Heightened Risk of Breast Cancer With Wine, Resveratrol May Counteract Obesity and Resveratrol May Limit Damage Post Stroke) or advertised as a “cure all for what ails ya,” word of the compound seems to be everywhere. So what is resveratrol?
Resveratrol is what is known as a polyphenol found in, amongst other things, the skin of red grapes. Phenolic compounds, a type of antioxidant, are divided into flavinoids (those compounds that are responsible for the flavor and taste of grapes and other fruits such as tannins) and non flavinoids, of which resveratrol is a member. Resveratrol is also found in peanuts, mulberries, blueberries, cranberries, spruce, eucalyptus and various Chinese herbs. Now that I have bored you with some very basic chemistry, lets get into the facts.
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Tags: antioxidant, flavinoid, health benefits, nonflaviniod, oxidation, polyphenol, Resveratrol, tannins
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Monday, August 31st, 2009
According to a study in the August 2009 issue of the International Journal of Radiation Oncology, Biology and Physics, the official scientific publication of the American Society for Radiation Oncology, wine consumption while undergoing radiation for breast cancer may reduce the incidence of skin toxicity. The study was carried out jointly in three Italian centers: the Department of Oncology and the Center for High Technology Research and Education in Biomedical Sciences at Catholic University in Campobasso, Italy, the Catholic University Department of Radiotherapy and the National Research Council’s BioMatLab in Rome, both in Rome, Italy.
The study involved 348 patients and evaluated the skin toxicity response to wine consumption according to a graded skin response scale. It was noted that of the patients who consumed one glass of wine per day, there was a 13.6% risk of skin toxicity. Of those patients that abstained, the incidence of skin toxicity rose to 38.4%.
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Tags: antioxidant, Resveratrol, wine and breast cancer
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Monday, August 10th, 2009
Past studies have implicated alcohol in mitigating the risk of developing Alzheimer’s in middle aged individuals. Now comes a new study, one of the longest and largest of its kind, demonstrating that moderate alcohol intake by the elderly is associated with a significant reduction in the risk of developing Alzheimer’s. The results of the study were presented at the Alzheimer’s Association conference in Vienna, Austria in July.
The study followed 3,069 people of the age of 75 or older for a six year period. Researchers found that people who consumed 8-14 drinks of alcohol per week were 37% less likely to develop dementia, compared with those who obstained. The classification of alcohol (i.e., wine, hard spirits or beer) was irrelevant. To place this benefit into context, the reduction in risk is similar to that found in adults exercising three times per week according to a geriatrician from Wake Forest University Baptist Medical Center.
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Tags: alcohol, Alzheimer's, antioxidant, Resveratrol
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Saturday, March 7th, 2009
In 1991, the news show 60 Minutes aired a story about the possible beneficial effects on health from red wine consumption. Many see that segment as the launch of the modern day wine boom, one scientific study after another citing the potential benefits of light to moderate wine consumption, especially reds.
Red wine contains the antioxidant resveratrol, a compound believed to play an influential role in cardiovascular, neurological and metabolic health. Scientific studies pointing to potential risk reduction have been conducted targeting strokes, heart inflammation, dementia and mental performance, diabetes, obesity, rheumatoid arthritis, non-fatty liver disease, renal (kidney) cell carcinoma, erectile dysfunction and certain categories of cancer such as pancreatic, colon, prostate, lung and leukemia. At the same time, controversy continues over the possible effects of alcohol on breast cancer development, some studies demonstrating an increased risk. Other studies have cited possible benefits in strengthening bones in osteoporosis and in reducing the impact of some lifestyle impairing disabilities. Now hold on to your wine glass because it has just cracked!!
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Tags: alcohol, antioxidant, cancer, drinking, reveratrol, smoking, wine consumption
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Thursday, January 22nd, 2009
Resveratrol, a key antioxidant compound well recognized in red wine, has been shown, in vitro, to hinder the maturation of immature fat cells into adult fat cells, this according to a study presented by a team of German scientists at the 90th Annual Endocrine Society Meeting in San Francisco in 2008. The team, from the University of Ulm in Germany, reported that resveratrol may offer potential as a fat reducing supplement in the future through reduction of weight gain and indirect health impacts from obesity. The German team conducted their research through preadipocytes or immature fat cells that mature into adipocytes or fat cells.
The scientists exposed the preadipocytes to varying doses of resveratrol and then observed the maturation progress of the cells. Not only was the chemical transformation to mature cells slowed, but the production of some proteins linked to the development of fat related disorders was reduced as well; related diseases such as type 2 diabetes and atherosclerosis. As well, the metabolism regulating protein, adiponectin, was stimulated, decreasing the potential risk for a heart attack. Adiponectin is secreted by adipocytes and helps to regulate the metabolism to lipids and glucose and influences the body’s response to insulin. The protein hormone also reduces inflammation of cells lining the blood vessel walls.
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Tags: antioxidant, atherosclerosis, diabetes, heart attack, insulin, obesity, red wine, Resveratrol
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