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Red Wine Polyphenols Counter Effects of Oxidized Fats

Posted Oct 16 2008 7:58pm

While red wine polyphenols are known to help prevent cardiovascular disease, new research has discovered that consuming polyphenols with a high-fat food greatly reduces its ill effects.

The study published earlier this month specifically looked at the influence of red wine polyphenols on levels of malondialdehyde (MDA), a bi-product of fat metabolism known to increase the risk of heart disease. Researchers found that MDA levels increased five-fold after participants ate a high-fat meal and drank water. However, participants who ate a high-fat meal served up with red wine had minimal increases in their MDA levels.

Polyphenols can also be taken in dietary supplement form. The food industry is expected to consider using them as a "meal additive" in unhealthy, fatty foods to reduce health risks.

Source: Federation of American Societies for Experimental Biology (2008, January 6).
Photo Credit: André Karwath

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