December 17th, 2006
There’s a nice article published in The Scientist on the science involved in growing wines. Thanks to science, Californian wines can now rival with the old world wines, having discovered the factors leading to optimum amount of tannins in wine. Aside from imparting flavor, texture and body to wines, tannins are also considered […]
By ruth -- 1 comment
October 17th, 2006
A study using mouse models has demonstrated that resveratrol, a component found in grape skin and seeds, can prevent stroke.
The study showed that resveratrol increases levels of an enzyme in the brain — heme oxygenase — that was already known to shield nerve cells from damage.
Dore said the beneficial effects associated with drinking a moderate […]
By ruth -- 4 comments
September 27th, 2006
The rate it’s going, Cabernet Sauvignon will start to earn the label of a “health drink”. Not only is it good for the heart, it also seems to reduce the risk of Alzheimer’s Disease.
“ Our study is the first to report that moderate consumption of red wine in a form of Cabernet Sauvignon delivered in […]
By ruth -- 1 comment
September 26th, 2006
Although excessive drinking of alcohol may lead to a wide array of health problems, moderate consumption of wine has long been documented to help prevent cardiovascular disease. It appears polyphenols found in red wines decreased production of a peptide called endothelin-1 (ET-1), an important component in the development of coronary atherosclerosis.
Although a similar, but less, […]
By ruth -- 3 comments
September 22nd, 2006
Not only are wines good for your heart, but adding herbs and spices can also render wine a good shield against bacterial infections. David Biello summarized some of them in his entry on the chemistry of wine:
[snip]…simply adding oregano leaves to either white or red wine can protect against bacteria such as Escherica coli or […]
By ruth -- 1 comment
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