Drinking red meat with red wine is recommended not only by chefs, but also by nutritionists

Israeli scientists working under the guidance of Dr. Joseph Kanner (Joseph Kanner), drew attention to the fact that powerful antioxidants polyphenols, which are attributed to the beneficial properties of wine and other products, are absorbed with great difficulty by the body. They were interested in the mechanisms by which these compounds have their positive effects.

The authors received an answer to their question in experiments on rats fed with turkey red meat cutlets or the same cutlets in combination with red wine concentrate. The wine concentrate significantly suppressed the production of two by-products of fat breakdown: malondialdehyde and hydroperoxides, which have a toxic effect on cells. Researchers claim that the stomach is a kind of "bioreactor" in which polyphenols maximize their positive effects. At the same time, polyphenols not only prevent the synthesis of cytotoxic compounds, but also prevent their penetration into the bloodstream.

Article by Gorelik et al. "The Stomach as a "Bioreactor": When Red Meat Meets Red Wine" published in the Journal of Agricultural and Food

Portal "Eternal youth" www.vechnayamolodost.ru based on the materials of ScienceDaily

02.07.2008