|
 An
article seen on EXN.CA says that "Chilean red wines
are better than the rest – at least when it comes
to levels of antioxidants called flavanols that help
the body fend off heart problems and cancer. That's
according to a research team based at the University
of Glasgow in Scotland – a far cry from the dry, grape-growing
valleys of Chile."
The article
goes on to say that "...after testing 65 red wines,
"we quickly found that there were large differences
from seemingly similar vintages from different geographical
origins," says Dr. Alan Crozier, a plant biochemist
involved in the research at the University of Glasgow.
But despite the lofty reputation of red wines from
France, it was Chile that seemed to hold the lion's
share of flavonols.
"We found
that Chilean wines were particularly rich," Crozier
states. "They were higher in flavonols than their
equivalents from other parts of the globe." But the
'why' behind this phenomenon is something less obvious."
Crozier
and his colleagues plan to pursue the Chilean red
wine anomaly further and their research into fruits
and vegetables has been helped by a large-scale screening
program funded by supermarket giant Safeway in Britain.
As for the research to date, Crozier says, "I think
the main thing is you can just have a minor change
in your diet with a potential to significantly improve
your prospects." Over the course of the next year,
they hope to have a better handle on why flavonols
are expressed better in some foods than others – and
provide a more complete list of healthy choices. Until
then, Chilean red wine and cherry tomatoes are a safe
bet.
You can read
the complete
article here.
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