The tummy's taste for red wine with red meat

June 30, 2008,
The tummy's taste for red wine with red meat
Scientists are reporting that red wine can block formation of harmful substances released during digestion of fat in meat. Courtesy of public-domain-photos.com

What happens when red wine meets red meat? If the rendezvous happens in the stomach, scientists in Israel are reporting, wine's bounty of healthful chemical compounds may thwart formation of harmful substances released during digestion of fat in the meat.

The study, which reinforces the benefits of consuming wine and other foods rich in so-called polyphenols during meals, appears in the June 11 issue of ACS's bi-weekly Journal of Agricultural and Food Chemistry.

In the study, Joseph Kanner and colleagues point out that scientists attribute wine's health benefits, including protection against cancer and heart disease, to its high levels of polyphenols, powerful antioxidants found in fruits and vegetables. However, the body does not absorb polyphenols easily, and scientists have been puzzled about how and where these substances exert their beneficial effects.

The researchers found an explanation in experiments with laboratory rats fed either red meat or meat combined with red wine concentrate. Wine concentrate substantially reduced formation of two byproducts of fat digestion, malondialdehyde and hydroperoxide, which are toxic to cells.

The researchers say the stomach acts as a "bioreactor" that facilitates the beneficial effects of polyphenols. The polyphenols work not only to prevent generation of cytotoxic compounds, but also as compounds which prevent the absorption of cytotoxic compounds from the gastrointestinal tract into the blood stream.

Article: dx.doi.org/10.1021/jf703700d

Source: ACS

Explore further: Researchers explore anti-inflammatory activity of curcumin

Related Stories

Researchers explore anti-inflammatory activity of curcumin

January 17, 2018

Extracts of the plant turmeric—the spice that gives Indian curries a yellow color—have been used as an anti-inflammatory treatment in traditional Asian medicine for centuries. Clinical trials of curcumin (the active chemical ...

Sticking power of plant polyphenols used in new coatings

August 22, 2013

A simple kitchen sink experiment helped Northwestern University researchers discover that green tea leaves not only can be used to steep a good cup of tea, but they make an excellent antibacterial coating, too.

Recommended for you

Lyman-alpha emission detected around quasar J1605-0112

February 20, 2018

Using the Multi Unit Spectroscopic Explorer (MUSE) instrument astronomers have discovered an extended and broad Lyman-alpha emission in the form of a nebula around the quasar J1605-0112. The finding is reported February 9 ...

1 comment

Adjust slider to filter visible comments by rank

Display comments: newest first

niftyswell
not rated yet Jul 17, 2008
so they should make steak sauce with polyphenols in it...and market it as the healthy way to eat beef. I wish I could call dibs on this idea.

Please sign in to add a comment. Registration is free, and takes less than a minute. Read more

Click here to reset your password.
Sign in to get notified via email when new comments are made.