Re: procyanidins and not resveratrol is the key ingredient in red wine

[Guest guest]

On Nov 29, 2006, at 8:47 AM, japg_2000 wrote:

> According to Professor Corder of the Harvey Research

> Institute (part of St Bartholomew Hospital of the London School of

> Medicine)

>

> http://www.telegraph.co.uk/health/main.jhtml?xml=/health/2006/11/27/

> nosplit/hwinediet27.xml

>

> He also claims that the amount of resveratrol in wine is too small to

> cause any effect on health, an amount of 1500 litres of wine/day would

> be required.

>

> I have been a long time lurker and a CR follower. Only today I found

> something to contribute.

>

> Warm regards to all

>

> Jay

Interesting article (as articles in _The Telegraph_ go). If the

author is right about procyanidins and Tannat grapes perhaps we

should toss the Pinot Noir and look at relatively cheap imports from

Uruguay (typically 100% Tannat far as I know)?

re: 1500 liters per diem, it was recently suggested that a mere 25

bottles (18.75 liters) of a typical Pinot Noir a day would suffice

for supplying a healthful level of resveratrol. I wonder how much

science is behind these estimates?

LCook

[Guest guest]

The news made the Scientific American website: http://www.sciam.com/print_version.cfm?articleID=356161C7-E7F2-99DF-3CD9171A34A9BC3F

_/)~~~~~~~~~Tom, of the Sweetwater Sea " I pledge allegiance to... Liberty and Justice for All "

[Guest guest]

> Flavan-3-ols are the most abundant, with oligomeric

> and polymeric procyanidins (condensed tannins) often

> representing 25–50% of the total phenolic

> constituents8.

These tannins are not only found in red wine, but

also in abundance in tea (green abd black),

Pomegranates, Persimmons and Cranberries.

Hence, the " tartness " of each of these.

Jeff

[Guest guest]

At 04:57 PM 11/29/2006, you wrote:

The news made the Scientific

American website:

http://www.sciam.com/print_version.cfm?articleID=356161C7-E7F2-99DF-3CD9171A34A9BC3F

Excellent news.

It should keep the price of Longevinex from going up too much too

soon.

;-)

Seriously, that one might work well on endothelial cells doesn't imply

the other doesn't work systematically at the cellular level to support a

CR-mimetic effect; different pathways would be in effect, and that the

procyanidins were related to endothelial cell health alone--which wasn't

what resveratrol has been shown to affect, anyway. Corder's claim about

resveratrol inavailability and needing to drink thousands of glasses of

red wine seems a bit " old news " misinformed to me.

I think the fish studies, unmentioned (and, of course, likely unknown by

the author) in this article by yet another pan-flash-following

" science writer, " are interesting, and I think I'll stick with

my large glass of red each day--to wash down a Longevinex capsule. But

I'll relish the tannins more now as I do so.

;-)

Maco

[Guest guest]

>

>

> Interesting article (as articles in _The Telegraph_ go). If the

> author is right about procyanidins and Tannat grapes perhaps we

> should toss the Pinot Noir and look at relatively cheap imports from

> Uruguay (typically 100% Tannat far as I know)?

Do they also live long in Uruquay in the wine region?

>