Jim Chinnis said:[email hidden] (P.A. Stahl) wrote in part:
Quoted message said:Question: We know from recent research that the French
have far less cardiovascular disease, based on their (red)
wine consumption with meals. Recently an extract has been
offered, based on red wine, under the product name 'Well
Heart', to lower cholesterol.
Is there any basis to this, or does one need the real
McCoy (e.g. actual red wine) to see any discernible
results in lowered cholesterol.
Red wine *raises* cholesterol (mostly by raising HDL). The
only rigorously studied ingredient in red wine that does
this is the alcohol. If "Well Heart" is alcoholic, it
might be similarly helpful...
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Jim Chinnis Warrenton, Virginia, USA
Jim, I have a theory and it is only a THEORY. I am an
amateur winemaker and of course I follow threads on wine and
beneficial affects to CAD. Red wines are usually aged in oak
barrels. Sherry is usually aged in oak barrels. There has
been news articles recently on the benefits of Sherry wine.
White wines typically are not - with a few exceptions such
as some Chardonnays and some Sauvignon Blancs.
Hard liquors such as brandy and whiskey ARE aged on oak
barrels. It seems to me that possibly the common demonitor
may be tannins that are extracted during the aging process
or from fruit that is naturally high in tannins.
As a side note:
Wines such as Cabernet Sauvignon typically have have high
tannin values - even without oak aging.
Is it possible that tannin is the principle factor in all of
the above?
I know from experience that a highly oaked wine has a much
higher tolerance to oxidation than wine with minimal tannin
or oak aging. I have verified this with bench trials.
Seems to me this could be a good research project for a phd
candidate.