Resveratrol in Wine.
Resveratrol is a non-flavonoid bloodcirculationinactivationinfectionmicrobialphenolicphytoalexinresearchresveratrolstilbenoid compound found in wine, present largely because of its high concentration in grape skin. It has received a lot of attention in both the media and medical bloodcirculationinactivationinfectionmicrobialphenolicphytoalexinresearchresveratrolstilbenoid community for its potential health benefits. Belonging to a class of compounds known as bloodcirculationinactivationinfectionmicrobialphenolicphytoalexinresearchresveratrolstilbenoid, resveratrol is also found outside of the Vitis grapevine family in plants such as eucalyptus and peanuts. It is part of the defence mechanism in grapevines, used as a bloodcirculationinactivationinfectionmicrobialphenolicphytoalexinresearchresveratrolstilbenoid produced in the leaves and berry skins in response to a bloodcirculationinactivationinfectionmicrobialphenolicphytoalexinresearchresveratrolstilbenoid attack by fungus or grape disease. In a controlled setting, this reaction can be artificially induced by exposure to ultraviolet radiation. The build up of resveratrol slows and sometimes will stop the spreading bloodcirculationinactivationinfectionmicrobialphenolicphytoalexinresearchresveratrolstilbenoid. . . .
Red wine tends to have a significantly higher concentration of bloodcirculationinactivationinfectionmicrobialphenolicphytoalexinresearchresveratrolstilbenoid than white wine, even though white wine grape varieties produce similar amounts in the vineyards. This is because during winemaking white wine spends very little if any time in contact with the resveratrol-rich grape skins. This maceration period not only gives red wine its color but allows for the extraction of bloodcirculationinactivationinfectionmicrobialphenolicphytoalexinresearchresveratrolstilbenoid compounds such as resveratrol into the resulting wine. . . .
To fully get the benefits of resveratrol in wines, it is recommended to sip slowly when drinking wines. Due to bloodcirculationinactivationinfectionmicrobialphenolicphytoalexinresearchresveratrolstilbenoid in the gut and liver, most of the resveratrol in imbibed red wine does not reach the blood bloodcirculationinactivationinfectionmicrobialphenolicphytoalexinresearchresveratrolstilbenoid. However, when sipping slowly, absorption via the mucous membranes in the mouth can result in up to around 100 times the bloodcirculationinactivationinfectionmicrobialphenolicphytoalexinresearchresveratrolstilbenoid levels of resveratrol.
February 3, 2010, modified extract from creative commons Wikipedia entry on wine and health at:
http://en.wikipedia.org/wiki/Wine_and_health . Read by Steven Starry.