Resveratrol Antioxidant Liquid
Saturday, February 28th, 2009
Can you get the benefits of red wine-negative and not when you cook?
They say a glass of red wine may help heart health, thanks to the tannins, antioxidants, resveratrol, flavonoids, etc. But of course, alcohol is poison your liver must filter, and empty calories * a drink. But I have a curiosity if integrated into the kitchen (like sauces, like a liquid stew, stews, etc), not the good effects remain unanswered? Alcohol cooks away, but the process of destroying or diminishing cooks positive aspects? Just wondering.
Good question. It took a while to find it, But here's the answer I found. "Answer: Resveratrol is a phytochemical found in grape skins and peanuts, with red wines with the highest amounts. Resveratrol may help reduce the risk of heart disease and may help prevent cancer. Resveratrol is sensitive to light and sensitive to oxygen exposure, but is stable to heat. Cooking should not change the content of resveratrol in red wine, but wine, because red is sensitive to oxygen, Once you open a bottle of wine resveratrol content begins to decline. Source: Holian, O., Wahid S, Atten MJ, Attar, B. "Inhibiting the proliferation of gastric cancer cells resveratrol: role of nitric oxide. Am J Physiol Gastrointest Liver Physiol 282: G809-G816, 2002. "
Is it possible to reduce the effects of aging? Can red wine be the answer?
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