Re: Compounds in Red Wine Cooperate With Probiotic Bacteria to Fight Pathogens

On Mon, 15 Oct 2007 15:24:03 -0000, Dave <djensen36@xxxxxxx> wrote:

On Oct 14, 1:46 pm, BlackHawk 96 <blackhaw...@xxxxxxxxxxxxxxxx> wrote:
On Sat, 13 Oct 2007 21:32:29 -0000, Dave <djense...@xxxxxxx> wrote:
Anyone who reads about healthcare issues knows that red wine can be a
healthy drink if consumed in moderation. New facts seem to be coming
out all the time . . . researchers are now discovering more about the
benefits of red wine, including the fact that these beneficial
compounds in the grape work in cooperation with probiotic bacteria in
the gut.

Researchers at the University of Missouri (Columbia, MO) have found
that certain compounds in red wine and grape juice are anti-microbial
in nature, and work to neutralize pathogens carried into the body by
the food we eat. What I found most fascinating about this research is
the fact that while examining the inhibitory effects of these grape
products, scientists discovered that these biochemicals in the wine do
NOT harm the "good" bacteria which reside in the gut (probiotic
bacteria). They can somehow recognize pathogenic bacteria, however!
Probiotic bacteria naturally reside in the body and can be very
beneficial in combating disease, high-cholesterol, and--some say--even
tumors. It is interesting that the wine counteracts harmful bacteria,
but leaves the good bacteria alone to do its job.

Certain red wines were more beneficial against food-borne pathogens
than others. Cabernet, Merlot and Zinfandel, for example, had the
highest ability to defend against pathogens (while protecting the good
bacteria). The pathogens the researchers where testing against
included E. coli, Salmonella Typhimurium, Listeria monocytogenes and
H. pylori. E. coli and Listeria can be fatal. According to the
authors, one of the most promising results involved Helicobacter
pylori, which can be transmitted via food and water; it is also known
as the main cause of stomach ulcers:

"Our study is a little different than those previously reported in the
media. Those studies promote moderate red wine consumption for
cardiovascular diseases," she said. "We went a step farther and asked:
If red wine is already good for cardiovascular diseases, what about
food-borne pathogens? If you get a food-borne illness and drink red
wine, will that help decrease the symptoms a little bit? This study
showed that the four probiotics tested weren't inhibited by red wines;
the pathogens were," reported one of them to Science News.

Although many white wines also were tested, they yielded no positive
results. After reading this report, wine drinkers need to realize that
the "health benefits" claim is simply an excuse when opening a bottle
of white wine with dinner!

Dave

THANKS for that VERY interesting post, Dave. Any idea what the
beneficial compounds were? Were those compounds higher in the
Cabernet, Merlot and Zinfandel? What about Concord? And what about raw
grapes? Was it resveratrol?
BlackHawk



Full text extracted fromhttp://shamvswham.blogspot.com/

Hi Blackhawk,

Yes - resveratrol was one of them, but there were several and the
others are unnamed in the original email that I received. I've written
my contact, asking her to provide more details or the original text.
If I get it (half the time I don't) I will post a response. There were
only three varieties mentioned, Cab Merlot and Zin.

Dave

I'm sorry to hear that Concord was not included as that is one of the
very few grape varieties which does not require spraying with a
fungicide (which the Cab Merlot and Zin do, afaik). Resveratrol is
produced by the grape plant to defend itself against attack by fungi.
So it seems logical that the Concord would have a LOT more fungi
present to defend itself against, and therefor more resveratrol. How
much more I would dearly like to know, as that is the variety I grow,
being an organic gardener. Thanks for trying to answer the question,
Dave. I REALLY appreciate your efforts.
BlackHawk
.

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