It’s been known for some time that drinking red wine can have a positive effect on your health, but now University of Southern Queensland (USQ) researchers have discovered that it might also have a positive effect on your waistline.
Research undertaken by PhD student, Sunil Panchal, and Professor of Biomedical Sciences Lindsay Brown has discovered that storing red wine in oak barrels can have some remarkable benefits, because these particular wines contain ellagitannins from the oak.
Professor Brown and his team of researchers tested the ellagitannin compound on rats and discovered it can help to significantly reduce the occurrence of obesity, heart disease, liver problems and inflammation.
‘People have been storing wine in oak barrels at least since Roman times to modify the taste,’ Professor Brown explained.
‘Taste is obviously an important issue, but our research indicates this might also have a strong therapeutic benefit.’
The research indicates that one to two glasses of red wine per day could provide a sufficient amount of the elagitannin compound to help reduce the risk of obesity, heart disease, fatty liver and inflammation.
‘But there is evidence to suggest that one binge session per month could reverse any positive benefits,’ Professor Brown warned.
‘This is a fascinating example of using foods that we consume normally to actually give a real health benefit.’
Associate Professor Rob Learmonth and Ms Ursula Kennedy, who run USQ’s Wine Technology courses, have been working with the local wine industry and the Queensland College of Wine Tourism (QCWT) in Stanthorpe on related projects.
‘Part of USQ’s expertise is in wine, with the Stanthorpe centre as a key part of that,’ Professor Brown said.
‘This university is doing work that is really very relevant to the Darling Downs and Southern Downs communities.
‘Red wine is a remarkably complex mixture with at least 1000 bioactive compounds, so there is certainly scope for the university to continue on with this research.’
This recent research into the benefits of red wine continues on from Professor Brown’s 30-year body of work surrounding cardiovascular pharmacology.
He has spent the past eight years focusing on the concept that ‘Food is Medicine’ and has made several interesting discoveries, including the health benefits of onions and purple carrots.
Professor Brown said he hoped to work with local producers in further research, as well as secure funding for human trials to be conducted.
Contact Details:
Jim Campbell; USQ Media, +61 7 46 31 2977
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