Brainy Gourmet

Brainy Gourmet
The Doctor is into Delicious!

Thursday, November 12, 2015

Red Wine Still Good For you!




















What makes red wine good for? It is the tannin in wine that is good for you, the more tannin the better and this 'tannin' comes from the skin of the grape. The best wines are: Cabernet's, Nebbiolo, Tempranillo... The Nebbiolo grape used in Italian Barolo, is a high grape tannin wine. 

What is it exactly about tannin that provides health benefits? Well, its the anticarcinogenic and antimutagenic potentials of tannins may be related to their antioxidative property, which is important in protecting cellular oxidative damage, including lipid peroxidation. The generation of superoxide radicals was reported to be inhibited by tannins and related compounds. The antimicrobial activities of tannins are well documented. The growth of many fungi, yeasts, bacteria, and viruses was inhibited by tannins. We have also found that tannic acid and propyl gallate, but not gallic acid, were inhibitory to foodborne bacteria, aquatic bacteria, and off-flavor-producing microorganisms. Their antimicrobial properties seemed to be associated with the hydrolysis of ester linkage between gallic acid and polyols hydrolyzed after ripening of many edible fruits.Tannins in these fruits thus serve as a natural defense mechanism against microbial infections. The antimicrobial property of tannic acid can also be used in food processing to increase the shelf-life of certain foods, such as catfish fillets. Tannins have also been reported to exert other physiological effects, such as to accelerate blood clotting, reduce blood pressure, decrease the serum lipid level, produce liver necrosis, and modulate immunoresponses. The dosage and kind of tannins are critical to these effects. The aim of this review is to summarize and analyze the vast and sometimes conflicting literature on tannins and to provide as accurately as possible the needed information for assessment of the overall effects of tannins on human health. ~http://www.ncbi.nlm.nih.gov/pubmed/9759559

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