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 Chemicals
called procyanidins are responsible for red wine's well-documented
heart-protecting effect, concludes the study by Dr.
Roger Corder. It also adds that the traditionally made
wines from these areas had more procyanidins than wines
in other parts of the world.
Previous studies have revealed regular, moderate consumption
of red wine is linked to a reduced risk of heart disease
and lower mortality.
A class of chemicals called polyphenols, of which there
are many varieties, are thought to be responsible. Using
endothelial cells (cells that line the vascular system),
the researchers pinpointed polyphenols called procyanidins
as those that provided the most potent protective effect.
They then tested red wines from around the world to
measure their levels of procyanidins, including wines
from Nuoro province in Sardinia and
the Gers region of the Midi-Pyrenees in south-west
France, areas famous for their population's
longevity.
They discovered wines from these regions had on average
between two and four times the level
of procyanidin compared with wines from countries including
Spain, Australia, South America and the US.
Traditionally made
Professor Roger Corder, from the William Harvey Research
Institute, at Queen Mary, University of London, said:
"There is a 19th Century expression: 'A man is
only as old as his arteries', which can be taken to
mean that those with the healthiest arteries live longer.
"So it was of great interest to us when we found
both in Sardinia and in south-west France that the wines
made in these in areas had higher levels of procyanidins."
The researchers believe the way that wines are made
is the key.
In traditional wine making, said Professor Corder,
grapes have a three to four week fermentation period,
allowing for full extraction of the chemical from the
skin and the seed.
Modern-style wines are only fermented for a week,
resulting in little or no procyanidin.
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| Tannat: Tough and Tannic
Tonic from Uruguay |
He added that the grape was also important and the
tannat, cabernet sauvignon
and Nebbiolo grapes made procyanidin-rich
wines.
Professor Corder said: "The traditional production
methods used in Sardinia and south-western France ensure
that the beneficial compounds, procyanidins, are efficiently
extracted.
"This may explain the strong association between
consumption of traditional tannic wines with overall
wellbeing, reflected in greater longevity."
Cathy Ross, cardiac nurse at the British Heart Foundation
(BHF), said: "While we have known for some time
that a moderate amount of alcohol can help to reduce
your risk of developing heart disease, we would not
recommend anyone to start drinking. Those who do enjoy
a tipple should keep within the recommended levels.
http://newsvote.bbc.co.uk
 Dr.
Roger Corder who had earlier written a book called,
'The Wine Diet' has written another book- 'The Red Wine
Diet' which is to be released on 6th September, 2007
Tannat grape was taken to Uruguay in 1860 by a
French Basque called Don Pascual Harriague. From there
it found its way to Argentina. It made its presence
in California in 2000 and is expected to grow in popularity
due to the health benefits. The grape has done very
well in South America and though the use in France has
been coming down, the acreage is increasing in South
America. More than a third of Grapes grown in Uruguay
(36%) constitute Tannat.
The highly tannic grape is mellowed down by blending
it with Merlot, Pinot Noir and Cabernet Frank although
single varietal is also quite popular, especially as
a Reserve wine. A Bordeaux blend using Cabernet Sauvignon,
Merlot, Cabernet Franc with Tannat also makes delicious
wine- Editor
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