Antioxidants in red wine slow down inflammation
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Walter Schmacher
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It has long been known that a glass of red wine a day can extend life. Scottish researchers have now proven another positive effect: the antioxidant resveratrol contained in red wine has the ability to inhibit inflammation-causing proteins. Good news for wine lovers: the consumption of red wine can have an anti-inflammatory effect, as researchers at the Scottish University of Glasgow found. The reason for this is the antioxidant resveratrol contained in red wine, which inhibits two important inflammation-triggering proteins. The researchers treated some mice preventively with resveratrol in animal experiments, which is why the administration of a highly inflammatory substance could not harm them. Other mice that did not receive resveratrol, however, responded with symptoms such as those associated with blood poisoning (sepsis). Researcher Alirio Melendez from the University of Glasgow said the aim of the study was to find new treatment options for severe acute inflammatory diseases. Such diseases - such as sepsis - are "very difficult to treat and many people die every day because of inadequate treatment". In addition, sepsis survivors "often have a very poor quality of life because of the damage that inflammation does to multiple internal organs," the scientist said. Resveratrol already has a good reputation in medicine and pharmacy, the antioxidant is said to have a positive effect from anti-aging to the enhancement of anti-viral therapies. Previous studies showed that resveratrol can help prevent blood clots and help fight cancer. The substance is found in the skin of grapes, but is found in larger quantities in red wine than in white wine. The study was presented in the journal of the Association of American Societies for Experimental Biology (FASEB). Source https://www.welt.de/gesundheit/article4248259 Published on 8/3/2009 afp / gps © Axel Springer SE. All rights reserve
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