Healthy Wine
Cornell University Professor Leroy L. Creasy (retired) conducted studies in the late nineties on resveratrol (rez-ver-a-trawl) in wines. Creasy discovered that grapes grown in New York, and especially the Finger lakes, have some of the highest concentrations of resveratrol in the world. Study after study has revealed the positive health benefits of resveratrol. Please see "Resveratrol: Cutting-Edge Technology Available Today" article below for more details on the health benefits of resveratrol.
Resveratrol is an anti-fungal substance found on grape skins. Grapevines produce resveratrol to fight diseases, primarily mildews. The Finger Lakes are subjected to humidity and rainfall which cause the region's grapes to produce high concentrations of resveratrol.
The highest resveratrol content ever found in Creasy's research was found in a wine located in the Keuka Lake region of the Finger Lakes of New York State, achieving a rating of 46.1 uMolar t-resveratrol. The average range for red wines is between 0.1 - 12.0 uMolar t-resveratrol. The wine is produced by Dr. Konstantin Frank Vinifera Wine Cellars and they are of the Pinot Noir grape variety.
Resveratrol levels vary greatly from year to year at the same vineyard so there is no guarantee what uMolar t-resveratrol levels you will get from a bottle of Dr. Konstantin Frank's Pinot Noir. However, I believe it will contain a higher amount of resveratrol than most wines and that is why I offer it to you. Please contact us on how to order this exceptional wine.
Resveratrol: Cutting-Edge Technology Available Today
By Terri Mitchell
Reprinted from Life Extension Magazine
Wine. No other beverage has attracted the attention of modern medicine like this drink. Although it is most widely known for its benefits for the heart, wine has benefits against cancer, dementia, and other age-related diseases. Researchers in Denmark recently looked at 25,000 people to find out what drinking alcohol does to mortality and discovered that wine drinkers slash their overall risk of dying from any cause by about 40%.[1]
Chemists took wine apart years ago to find out what makes it tick. Basically, it contains a host of plant compounds. Unfortunately, resveratrol and some of the other beneficial components got shelved as "toxicants," and nobody paid much attention to them until a scientist tried to figure out why the French can eat so much fat and not get heart disease. It turns out that part of the answer to the "French paradox" is resveratrol found in red wine.
