More research backs the benefits of red wine

More research backs the benefits of red wine

A new study from researchers at the University of Buffalo has shown that
resveratrol, a plant compound found naturally in the skin of red grapes
and in red wine, appears to suppress inflammation in humans.

Resveratrol is a natural compound produced as a disease-fighting
mechanism by plants, in particular red grapes, when under attack by
pathogenic organisms such as bacteria or fungi.

In the randomised, placebo-controlled study, researchers tested the
effects of a nutritional supplement containing resveratrol against
placebo, in twenty participants. Researchers took fasting blood samples
at the start of the trial, after one week, after three weeks and at the
end of the trial.

Results showed that resveratrol suppressed free radical production,
harmful molecules that are known to cause oxidative stress and damage in
the body, and increase inflammation. They also found that resveratrol
suppressed other compounds that increase inflammation in the body such
as tumor necrosis factor (TNF).

Participants taking the placebo showed no change in these
pro-inflammatory markers.

The study authors were careful to add that it may be something within
the supplement other than resveratrol which may be responsible for these
positive effects, so further testing is necessary to establish this.

*Sources:*
www.sciencedaily.com <http://www.sciencedaily.com>
Chang Ling Sia, Abuaysheh et al. University at Buffalo (2010, July
30). Plant compound resveratrol shown to suppress inflammation, free
radicals in humans. Journal of Clinical Endocrinology & Metabolism
(website)