Posts for the Packaging Category
- 3.12.09The full array of molecules provided in red wine by far exceed the biological effects of plain resveratrol, red wine molecule believed to largely be responsible for the French Paradox. That’s the conclusion of a study by Swedish researchers published in an early online edition (March 4, 2009) of Experimental Cell Research. The French Paradox, the title of a “60 Minutes” episode two decades ago, refers to the fact the French have far more people living beyond 100 years and exhibit a far lower mortality rate from heart disease than other people living in other developed countries, despite the high-calorie, high-fat diet in France. The results of the study are consistent with an earlier research study conducted among mice which showed that the combination of resveratrol, quercetin and rice bran phytate-IP6 (Longevinex(R)) exerted a 9-times greater genomic effect than plain resveratrol or a calorie restricted diet. Researchers instilled various white and resveratrol-rich red wines as well as research-grade resveratrol into lab dishes with various types of cells (brain, lung, colon, cervical, kidney). Surprisingly researchers found the total array of molecules in red wine, but not white wine, produced a far greater biological effect than resveratrol alone. Furthermore, the beneficial effects were produced independently from alcohol or activation of the Sirtuin1 gene, considered a survival and longevity gene. Only at higher concentrations did resveratrol cause unhealthy cells to die off (21%), compared to untreated cells (6%). Such a high concentration may produce long-term side effects in humans. But within 24 hours, red wine abolished virtually all (100%) the unhealthy cells. Red wine exerted its effect by disarming protective antioxidant systems. Researchers caution that this is only a lab dish study and that the results are theoretical. But they seem to mirror the health-giving properties attributed red wine as observed in human populations in France. The researchers speculated that “instead of a single molecule (like resveratrol) present in wine, … the combination of molecules in red wine … contribute result in a combined effect with positive outcome.”
