When Red Meat Meets Red Wine
by Bill Sardi by Bill Sardi
Researchers convincingly show that the unique array of antioxidants in red wine completely counters and even reduces the production of free radicals produced by iron-rich meat after a meal, providing further evidence for the health benefits of drinking red wine, particularly at mealtime.
Researchers at the Department of Pharmaceutics, School of Pharmacy, The Hebrew University of Jerusalem, Jerusalem, Israel, measured the amount of a toxic molecule called malondialdehyde that is produced in the stomach when heated meat frees iron to produce free radicals. The consumption of red meat increased malondialdehyde levels by 50%, but the addition of red wine to the meaty meal not only totally prevented the elevation of malondialdehyde in the blood plasma but even reduced it by 34% over pre-meal levels.
Blood plasma fatty oxidation levels (MDA = malondialdehyde) in the stomach of rodents fed meat (red turkey meat) or meat plus red wine concentrate. Aged red wine provides the most antioxidants.
Source: Shlomit Gorelik, Moshe Ligumsky, Ron Kohen, Joseph Kanner. The Stomach as a "Bioreactor": When Red Meat Meets Red Wine. Journal of Agriculture and Food Chemistry, July early online edition, 2008.
Bill Sardi [send him mail] is a frequent writer on health and political topics. His health writings can be found at www.naturalhealthlibrarian.com. He is the author of You Don’t Have To Be Afraid Of Cancer Anymore.