Red wine prevents cholesterol build up from meat

Scientists have discovered that a glass of red wine can prevent the build-up of cholesterol after a meal of dark or red meat. “Meat is rich in polyunsaturated fat and cholesterol,” Prof. Ron Kohen of the Institute of Drug Research in the Hebrew University's School of Pharmacy told The Daily Telegraph. “Our results could provide an explanation for the association between frequent meat consumption and increased risk in developing cardiovascular diseases. Including polyphenol rich products as an integral part of the meal significantly diminish these harmful effects.”

The research, conducted over two four-day periods, included 14 participants who were fed a series of meals of dark turkey cutlets. A smaller group of the same individuals then repeated the four-day diet, accompanying each cutlet with the equivalent of a glass of red wine.

The research showed that when the volunteers ate the meat alone, they had increased levels of cholesterol that had been modified by malondialdehyde in their blood. When they had the cutlets with red wine, however, the levels of modified cholesterol did not change and even fell in some cases.

In the study — conducted by Kohen and colleagues from the Institute of Drug Research, the Agricultural Research Organization and Hadassah University Hospital and published in the Journal of Functional Foods — the meat cutlets for the second group were marinated in red wine, but Prof. Kohen said a similar effect would be seen if the participants had drunk the red wine with the meal.

For full article in The Daily Telegraph, click here