With all the hoopla about red wine going around, you have to wonder if there’s something to it, or whether some wily French scientists have gotten carried away after a night of sipping a bottle of cabernet.
Robert Ancill, CEO of Food Consultancy, The Next Idea, reports that Researchers already knew that procyanidins, com-pounds commonly found in red wine, are good for your blood vessels and probably contribute to the long life spans found in southwestern France and Sardinia. But according to a study published in the journal Nature, by the William Harvey Research Institute, Queen Mary, University of London, what the researchers didn’t previously know was that levels of procyanidins varied in wines.
Those produced in southwestern France and Sardinia, places where wine is still made in the traditional way and allowed to fer-ment for up to three weeks (as opposed to the modern way of one week) tended to have much higher levels of the compounds—sometimes up to 10 times more. This is because the process allows for the full extraction of procyanidins from the skin and seed of the grape. Scientists believe this in turn promotes artery health and longer life spans.
The Next Idea (www.thenextidea.net) is a Retail Food and Restaurant Consultancy committed to improving the quality and Healthfullness of the products available to the US Consumer.
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