The result?  Flavonoids in the grapes helped stop the harmful reaction that destroys skin cells triggered by exposure to sunlight.  When exposed to UV rays, the skin activates “reactive oxygen species”  which then oxidize larger molecules.  Like a chain reaction, this eventually activates enzymes that destroy skin cells.  The flavoniods in the grapes, however, reduce the amount of reactive oxygen species in skin cells exposed to the sun’s harmful rays, thus preserving the skin.  “These encouraging in vitro results support further research and should be taken into consideration into the clinical pharmacology of plant-derived polyphenolic extracts as novel agents for skin photoprotection.”  Here is yet another miraculous property of our beloved grapes!  The study can be found in the Journal of Agricultural and Food Chemistry.

Image courtesy of discover-eleuthera-bahamas.com

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What is interesting, however, is that use of sulfur dioxide is not limited to wine production.  In fact, sulfur dioxide is commonly used in the food industry, partly because of its antibacterial nature!  Sulfite levels in wine are actually much lower than those found in the majority of foods we consume.  Pizza, fruit juice, jams, jellies, cookies, crackers, soda, flour tortillas, hash browns, and other common foods contain substantially high levels of sulfites.  So do prescription medications.  Although a small number of people genuinely suffer from sulfite allergies, the majority of us do not–we can eat pizza or pop a pill without developing a rash, itching, or swelling up.  However, many folks are still quick to point to the “Contains Sulfites” label should a headache follow a few glasses of red.

If you have not been diagnosed with sulfite sensitivity, chances are that your headache is not caused by your glass of red or white!  (Why white?)  Contrary to popular thought, in actuality red wines contain fewer sulfites than white wines. That’s right!  Less sulfur dioxide is required to protect reds because of the tannins these wines naturally contain. Though sulfites have often been blamed for causing headaches, many people choose to drink whites with higher sulfite levels to avoid headaches!  The headaches such people experience when drinking red wine are, therefore, not caused by sulfites, but might be caused by the tannins in red wine, which release serotonin.  And high levels of serotonin–the “happy” hormone–are known to produce headaches.  If tannins are really the issue, think twice the next time you have a bar of chocolate, cup of tea, or healthy soy snack; these foods are also rich in tannins!

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Sulfites abound in the foods we eat daily, from pizza to processed potatoes, yet these foods do not display large  “Contains Sulfites” labels.  Dried fruit, alone, contains about ten times more sulfites than a glass of red wine.  If you consume dried fruit snacks and feel fine afterward, you probably do not have a sulfite allergy.  When it comes to wine, don’t buy into the sulfite hype. But obviously, if you experience frequent or severe headaches you should talk to your doctor.

courtesy of healthmad.com

Studies on red wine began to emerge when scientists realized that the French, despite indulging in rich, buttery, and fatty foods, experience less obesity and live longer than people in many other countries, including the U.S.  The French also drink a lot of red wine–280 glasses per year, as compared with the average American consumption of 68 glasses per year.  Could there be a connection?

The answer is: probably.  Although many studies have produced conflicting results, most seem to show that a moderate consumption of wine has health benefits.  Certain components of red wine appear to keep the heart healthy.  They are:

• Alcohol: Alcohol raises HDL cholesterol, or high-density lipoprotein cholesterol, often called the “good” cholesterol on the evening news.  It helps keep blood clots from forming, and prevents artery damage.  Alcohol may also improve heart health by helping you relax, lowering deadly stress.
• Flavonoids: Flavonoids are antioxidants found in many foods, including tea, onions, cocoa, and oranges.  White wine and beer have them too, but the levels are much higher in red wine.  These types of antioxidant, called polyphenols, help protect the lining of the blood vessels in your heart.
• Nonflavonoids: Another type of polyphenol, nonflavonoids have become the focus of recent studies.  In mice, they have been shown to help prevent arteries from becoming clogged with fatty deposits–perhaps the reason the French way of accompanying frites (french fries) with red wine has worked out so well for them.  The nonflavonoid that has received the most attention of late is resveratrol.
• Resveratrol: Resveratrol, found in the skins of wine grapes, might be a key ingredient in red wine’s apparent ability to reduce damage to blood vessels, prevent blood clots, and reduce “bad” cholesterol.  Red wine has about 10 times more resveratrol than white wine.  Research in mice indicates that resveratrol protects from diabetes and obesity, and may reduce inflammation and blood clotting.  All of these things are associated with heart disease.

Of course, all these studies also show that drinking too much wine is much worse for you than not drinking any at all.  Most health professionals suggest one to two glasses a day, with meals.  So be sure to drink in moderation. But the next time you’re filling your glass, you might want to choose red wine.  And make a toast to your heart.