grapes and wine

[Guest guest]

In a message dated 27/12/01 14:57:32 GMT Standard Time, ron

writes:

 

Thanks Ron - most helpful, I was sure that it had to be a specific Red Wine

and not just grape juice.

Marianne

> " the active principle in red wine must derive from

> red-grape skins or other grape components during the vinification

> process. "

 

 

 

 

 

[Guest guest]

The full article is at :

 

http://www.scientificamerican.com/news/122001/1.html

 

To determine whether this protective property is unique to red wine, the

researchers next tested extracts from red, white and ros wines, as well

as non-alcoholic red grape juice. For the red wines, the degree to which

ET-1 synthesis was inhibited in the cultured cells corresponded to the

quantity of polyphenols present, which varies depending on the wine's

region of origin and the type of grapes used. Grape juice slowed

synthesis of the peptide but was significantly less potent. The white

and rost wines, however, displayed no such inhibitory powers. Because

the ros wine was also made from Cabernet Sauvignon grapes, the authors

suggest that " the active principle in red wine must derive from

red-grape skins or other grape components during the vinification

process. " Just something to keep in mind the next time you're asked " Red

or White? " Sarah Graham

 

Ron

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