Image: babelwine.com
Today there is one more reason you should be sure to get your daily merlot. Researchers from the University of Barcelona and the Spanish National Research Council have discovered that a chemical found in grapes can limit cellular damage done by the sun. Details of the study can be found in the Journal of Agricultural and Food Chemistry.
Previous research has shown that consuming wine can aid in the prevention of Alzheimer’s disease and prostate cancer, as well as help to increase levels of HDL cholesterol. It has even proven to be beneficial to your teeth by helping to prevent cavities. The newest study is just the latest in a growing number of reasons to imbibe in the vino for health reasons.
Previous studies have shown that human skin can be protected against UV radiation by using plant-derived antioxidants, but this is the first study to analyze the effects of wine consumption on human skin. No need to miss out on these beneficial effects if you are a tea-totaler. The researchers found that both grapes and grape derivatives contain a compound known as a flavonoid that helps helps to protect human skin from the damaging effects of UV radiation.
Here is a (very) brief overview of the protective process: Reactive oxygen species (ROS) are activated as UV rays hit human skin. The ROS oxidize lipids, DNA and other large molecules, which leads to the activation of other enzymes that kill skin cells. However, ROS formation is deterred in skins cells exposed to UV rays by the flavonoids contained in grapes.
Alla tua salute! – To your health! As my Italian friends might toast. My fellow wine drinkers and I have cause to rejoice. I’m off in search of that perfect bottle of a deep, dark red.
I cook with wine now and then. I wonder if the flavenoids survive high temperatures.
It seems like most of the flavonoids are destroyed during the cooking process.
http://www.ncbi.nlm.nih.gov/pubmed/17555108
I am sorry Guy. That is a spectacular misreading of an abstract. Its clear from that miniscule amount of data presented that the flavonoids are kept pretty well in tact during cooking methods. Some data indicate the compunds are transferred to the cooking matrix.
If the abstract was from a much better presented journal article you could comfortably glean which methods of cooking are the best for maintaining the movement of flavonoids to the bit of the food you want or how much of that food cooked by the best methods would allow you a comfortable day on the beach in the Sydney sun.
Better keep investing in that SPF 30 sun cream.
Thanks for the comments Henk and thanks for reading our blog. I have the SPF 30 packed for my next trip to Sydney.
–Guy
Tried rubbing on wine while sunbathing. Still got sunburned. Advice?
Try drinking some SPF 50.
Brian, I always thought you could be a well heeled and marinated person if you tried.
I laud your effort.
I think I’ll go test the position on electrical burns. Two bottles of cabernet and 240V (50Hz) is an appealing experiment.
My question would be: Exactly how much wine would one be required to consume to receive the sun protection benefits, and how long would it last?
Thanks for your question.
In order to maximize positive health effects and minimize possible negative effects, the good people at Yale New Haven Hospital recommend that women should drink one four ounce serving per day and men should drink two servings. Red wines tend to have more protective elements than does white.
Interesting! Thanks for the follow up.