Summary: Red wine DOES have antioxidants. It contains the antioxidant resveratrol described as being potentially anti-cancer, anti-inflammatory, and anti-atherogenic. It is also shown to increase levels of healthy cholesterol while fighting the bad cholesterol.
Tags: Does red wine have antioxidants, red wine cancer research, what wine has the most antioxidants
Red wine DOES have antioxidants.
Antioxidants are a recently discovered compound found in some healthy foods that help fight "free radicals" within the body and promote an all around better status. One somewhat surprising source of these powerful antioxidants is red wine, which contains the antioxidant known as "resveratrol," capable of protecting plants from bacteria and fungi and occasionally described as being potentially anti-cancer, anti-inflammatory, and anti-atherogenic. It is also shown to increase levels of healthy cholesterol while fighting the bad cholesterol. ["Mounting Evidence Shows Red Wine Antioxidant Kills Cancer." Science Daily]
Red Wine Cancer Research
Laboratory experiments have shown that resveratrol makes tumors more susceptible to radiation while actually protecting normal parts of the body from harmful radiation during invasive chemotherapy. Specifically, pancreatic cancer, which is notoriously resistant to chemotherapy, has its treatment simplified with the addition of resveratrol. Furthermore, resveratrol helps the body's natural immune system use less NF kappa B, a protein that affects cell growth and metastasis. ["Red Wine and Cancer Prevention Fact Sheet." National Cancer Institute]
Pinot Noir Tops in Antioxidants
Antioxidant quantities vary from fruit to fruit, grape to grape, so, naturally, some wines contain more resveratrol than others. Pinot Noirs are the highest, being grown in cold climates with tricky weather. It makes sense they would produce additional amounts of the potent substance to combat natural conditions. Muscadine dessert wines grown in the Appalachians are a close second. Most other red wines, however, have less than a quarter the antioxidant content of these two. [Jean-Paul Renaud MPA, Florida International University]