Scientists have pointed out that a diet rich in antioxidants can reduce the risk of many chronic diseases including cancer. Teams of wine researchers from United States, Canada, Great Britain and Spain recently published papers attesting to the potential antioxidant properties of compounds available in wine.
Phenolics, have been shown to reduce LDL oxidation, inhibit platelet aggregation and fatty acid synthesis, and produce a more FAVORABLE HDL-LDL cholesterol ratio.
For additional information on any of the studies mentioned on this website contact The Department Of Research and Education at The Wine Institute (415)512-0151.
DRINK MORE NATURALLY PRODUCED WINES & CHOOSE A HEALTHIER WINE ENRICHED LIFESTYLE.