Research on Chocolate, Wine, and other Antioxidant Rich Foods Highlighted by American Chemical Society Symposium

The health benefits of antioxidants found in some food such as chocolate, tea, red wine, fruits and vegetables was the topic presented at a symposium by the American Chemical Society during its 246th National Meeting & Exposition.

Antioxidants are substances that are known to have health benefits that include reducing the risk of heart disease and cancer. These protect cells against molecules produced by the body that damages cells known as free radicals.

The symposium,"Phenolic Derivatives for Food and Human Health", focuses on the antioxidant substances found in red wine, dark chocolate, olive oil, coffee, tea, and other foods and dietary supplements that are believed to bring about a healthy and long life.

Topics during the symposium include:

• The healthful effects of curcumin, found naturally in the spice, turmeric
• Substances in dried ginger that kill cancer cells
• How large intestine microbes interact with cranberry antioxidants in the diet
• Using biotechnology to make more effective antioxidants

The American Chemical Society is a nonprofit organization chartered by the U.S. Congress. With more than 163,000 members, ACS is the world's largest scientific society and a global leader in providing access to chemistry-related research through its multiple databases, peer-reviewed journals and scientific conferences. Its main offices are in Washington, D.C., and Columbus, Ohio.

No Health Benefits For Middle-Aged Women Taking Resveratrol

A study conducted on resveratrol has revealed it does not offer any health benefits on healthy middle-aged women.

The compound resveratrol is found in high concentration in the skin of grapes. Resveratrol is produced naturally by several plants, including grapes, when pathogens such as bacteria or fungi form a threat to the plant.

According to proponents of resveratrol, it activates the sirtuin gene. The sirtuin gene is an inactive gene. It is believed that when activated, it starts a survival process that extends life by slowing down aging.

Aside from increasing longevity, it is also thought to improve insulin sensitivity and reduce risk of heart disease. There are studies that suggest that drinking red wine lowers the risk of health problems. Red wine is said to have two times more average resveratrol concentration than the equivalent commercial juices.

Research Addresses Wine Allergies Using Yeast and Genetic Sequencing

Wine allergies affect a small percentage of people in the world. This usually involves a headache accompanied by nausea and flushing that occurs in many people after drinking wine.

These allergies usually involves red wine but can still be caused by white wine.

Since the majority of wine allergy involves red wine, this condition is called Red Wine Headache (RWH). No one knows what causes RWH. There are studies involving histamines, tannin, sulfites and Tyramine that points to these as factors in RWH but results are still inconclusive.

Tannin is a chemical substance that comes from grape skins, stems, and seeds. Tyramine is an amine that is produced naturally from the breakdown of protein as food ages.

Winemaking goes high-tech at the University of British Columbia

For centuries, people made wine by stomping grapes with their bare feet. But now, the art of winemaking is going high-tech at The University of British Columbia's Wine Research Centre.

Have you ever gotten a headache or a rash from a single glass of wine? Has one glass of Merlot or Shiraz resulted in a painful hangover? If yes, you may be one of the 30 percent of people who are allergic to compounds that are in some of the world's most popular wines.

A team of researchers at UBC's Wine Research Centre – which has received funding from the Government of Canada through the Canada Foundation for Innovation (CFI) – is working to resolve the allergic reaction some people have to wine. The research team has created a strain of yeast that prevents allergic reactions, producing a wine that is hypoallergenic and can be enjoyed by everyone. The yeast developed at the Wine Research Centre is now being used by some of the most recognizable vintages produced in Canada and the United States.

Drinking Alcohol Decreases Risk of Osteoporosis

Osteoporosis is a disease where bone tissue thins and its density decreases over time. This condition leads to an increased risk of bone fracture.

The World Health Organization (WHO) defines Osteoporosis as a bone mineral density that is 2.5 standard deviations or more below the mean peak bone mass (average of young, healthy adults) as measured by DXA; the term "established osteoporosis" includes the presence of a fragility fracture.

Osteoporosis is the most common type of bone disease.

It is estimated that about 1 out of 5 American women over the age of 50 have osteoporosis. Around 50% of all women over the age of 50 will have a fracture of the hip, wrist, or vertebra (bones of the spine).

Osteoporosis occurs when the body fails to form enough new bone, when too much old bone is reabsorbed by the body, or both.

New study suggests moderate alcohol consumption may help prevent bone loss

Drinking a moderate amount of alcohol as part of a healthy lifestyle may benefit women's bone health, lowering their risk of developing osteoporosis.

A new study assessed the effects of alcohol withdrawal on bone turnover in postmenopausal women who drank one or two drinks per day several times a week. Researchers at Oregon State University measured a significant increase in blood markers of bone turnover in women after they stopped drinking for just two weeks.

Bones are in a constant state of remodeling with old bone being removed and replaced. In people with osteoporosis, more bone is lost than reformed resulting in porous, weak bones. About 80 percent of all people with osteoporosis are women, and postmenopausal women face an even greater risk because estrogen, a hormone that helps keep bone remodeling in balance, decreases after menopause.