It is hard to imagine a way to improve the appeal of a glass of red wine and a bar of chocolate; indeed, most people need little incentive to indulge more often. Yet recent research suggests that perhaps we should do just that. A few years ago, resveratrol—a compound found in red wine and dark chocolate—made a splash in the news as an anti-aging wonder. Although resveratrol may offer health benefits and has shown some signs of affecting longevity in laboratory models, research is only in its early stages. Since the media touts a new food as a fountain of youth almost daily, it can be difficult to separate the facts from the sales pitches. To explicate the latest research behind these claims, The Sackler Institute for Nutrition Science and Science & the City presented a seminar titled The Science Behind the Hype: Resveratrol in Wine & Chocolate on June 5, 2012. Joseph Baur, a biomedical research scientist at the University of Pennsylvania, described his research into resveratrol's action and explained studies that indicate some promising results, from improved cardiovascular health to alleviated diabetic symptoms. The seminar also delved into the practical applications of this research—how to choose the best glass of wine—with a presentation of local wines by Nick Venditti from Frankly Wines.
No comments:
Post a Comment