Researchers Discover New Potentially Beneficial Compounds in Wine
Could this be as good as Resveratrol? Researchers at UC Davis have discovered new compounds in wine skins called saponins, which could reduce the LDL (bad) cholesterol in the body. Saponins are already found in Olives and Legumes, but weren’t known to be in wine.
To see if saponins were present in wine, the researchers tested six freeze-dried wine samples — two whites and four reds from California. They found highest levels of saponins in the Zinfandel (about 87 milligrams per liter) and the Pinot Noir (43 mg/l), followed by the Syrah (24 mg/l) and the Cabernet Sauvignon (22 mg/l). Lower levels were found in the whites: Chardonnay had 12 mg/l and Sauvignon Blanc had 8 mg/l. The difference between the reds and the whites is probably because red wines are fermented in contact with the grape skins.
Read [Winespectator.com]
