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Current Wine News and Events, Wine News Articles.
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Regular modest wine drinking may reduce risk of second heart attack
Middle-aged French men who drank two or more glasses of wine regularly after a recent heart attack were less likely to have a second heart attack or other cardiovascular complications compared to nondrinkers, according to a study in today's rapid access issue of Circulation: Journal of the American Heart Association. (2002-09-02)

NMR scan shows if precious wine is spoiled
Some bottles of wine are worth thousands of dollars. But if oxygen has leaked past the cork, it could be thousand-dollar vinegar -- and there's no way to tell without opening the bottle. Now chemists at the University of California, Davis, can check an unopened bottle for spoilage using nuclear magnetic resonance (NMR), the same technology used for medical MRI scans. (2002-08-27)

Researchers link red wine to 'good cholesterol'
Researchers in France have found differences in red wine drinkers' (2002-08-20)

Honey fights cholesterol as well as some fruits and vegetables
Honey contains about the same level of antioxidants as spinach and is comparable to the levels found in apples, bananas, oranges and strawberries, according to a University of Illinois study of men who drank a mixture of water and honey. The findings will be presented at the American Chemical Society's national meeting in Boston in August. (2002-08-19)

Wine drinkers have healthier lifestyles
In addition to its associations with reduced cardiovascular risk, wine drinking is correlated with healthier overall dietary and lifestyle choices. Conversely, alcohol abstainers may have negative diet and lifestyle patterns that explain their higher rates of disease and mortality. (2002-07-25)

Compound identified in grapes may fight cancer and diabetes
Researchers with the U.S. Department of Agriculture have identified another compound in grapes that they believe shows promise in fighting cancer. The compound, pterostilbene, is similar to resveratrol, an antioxidant recently found in grapes and red wine that has also been linked to cancer-prevention, they say. (2002-05-20)

Drinking wine, particularly white wine, may help keep lungs healthy, UB study finds
Drinking wine appears to be good for the lungs, a University at Buffalo study has shown, and in this case, the primary credit goes to white wine rather than red. (2002-05-20)

White wine may benefit lungs
The next time you are deciding whether to order white wine or red wine, consider this: A study presented at the American Thoracic Society International Conference in Atlanta on May 20 concludes that while both types of wine bolster lung function, white wine seems to have a more positve effect on lung health. (2002-05-20)

New research on pulmonary and critical care medicine at the ATS meeting
New research findings and state-of-the-art overview sessions related to pulmonary disorders and critical care medicine will be featured at ATS* 2002, the American Thoracic Society's 98th International Conference scheduled for May 17 - 22 at the Georgia World Congress Center. (2002-05-08)

Alcohol preferences among pregnant Native and African American urban women
Alcohol consumption during pregnancy places the fetus at risk of Fetal Alcohol Syndrome (FAS). This study examines alcohol preferences among two groups considered most at-risk for infants with FAS: American Indians and African Americans. Alcoholic beverage preference was found to have a significant impact on fetal alcohol exposure. (2002-02-14)

Alcohol and dementia among the elderly
  • The prevalence of cognitive dysfunction increases with advancing age.
  • Contrasting studies have identified alcohol consumption as either a risk or protective factor for dementia.
  • Researchers examine the association between wine consumption and dementia among elderly Italians.
  • Moderate consumption was associated with a reduced probability of dementia.
(2001-12-16)

A drink a day takes some arterial stiffness away
Light to moderate alcohol intake may slow age-related stiffening of the arteries. (2001-11-12)

Thanksgiving meals: Cooking with chemistry
With Thanksgiving just around the corner, the American Chemical Society, the world's largest scientific society, offers insight on some of the science behind popular holiday foods, including the antioxidant benefits of cranberries, how to bake a browner turkey, berries that lower LDL cholesterol, and a new white wine with health benefits similar to red wine. (2001-11-08)

Northwestern University and Dermablend® Cosmetics join forces to treat disfiguring skin disorders
Northwestern University and Dermablend® Corrective Cosmetics, Inc., have created the nation's first academic-based clinic that specializes in concealing cosmetic disfigurements such as scars, birthmarks, rosacea, skin discolorations and tatoos. (2001-11-05)

Cocoa and dark chocolate show positive effects on LDLs - But don't shun veggies
A Penn State-led study has found that a diet high in flavonoid-rich cocoa powder and dark chocolate had favorable effects on LDL ( (2001-10-23)

Alcohol and the brain: Moderation does some good, some harm
How much alcohol an elderly person drinks each week is linked to their brain structure and risk of stroke, for better and for worse, according to a study of more than 3,000 senior citizens, published in the September issue of Stroke: Journal of the American Heart Association. (2001-09-06)

Scientific symposium focuses on nutritional beverages, August 26-28
Scientists report increasing insight into the potential health benefits of beverages ranging from tropical fruit juices to soy-based drinks. More than refreshing, such nutritional beverages often deliver antioxidants and other compounds that fight cancer, lower cholesterol and help keep heart disease at bay, according to research presented in Chicago at the 222nd national meeting of the American Chemical Society, the world's largest scientific society, during a special three-day symposium, August 26-28. (2001-08-26)

Higher total alcohol consumption, including beer and spirits, associated with better health
Moderate beer and spirit drinkers may be just as (2001-08-15)

World's largest scientific society convenes regional meeting June 14-17 in Seattle
Environmental issues in the Pacific Northwest, including contamination threats to the Great Lakes, plus a status report on the human genome project and the latest findings regarding diabetes and cancer research are key topics for Northwest Regional meeting of the American Chemical Society, June 14-17 at Seattle University (2001-06-17)

Researchers develop white wine with health benefits similar to red
Researchers in Israel say they have developed a method to boost the antioxidant content of white wine so that it has health benefits similar to red wine, considered the healthiest of all wines due to its reputed ability to fight heart disease. (2001-06-05)

Technology patented to create Pierce's disease-resistant grapevines
The U.S. Patent and Trademark Office today (5/15) issued a patent for the use of a group of genes in grapevines expected to make the plants resistant to a disease that causes millions of dollars in losses each year for grape growers. (2001-05-14)

Moderate drinking linked to decreased risk of heart failure
Moderate alcohol use is linked to a reduced risk of heart attack. Now a new study by Emory University and Yale University researchers demonstrates for the first time that moderate use of alcohol is also associated with a lowered risk of heart failure among older people. The study is published in the April 18 issue of The Journal of the American Medical Association (JAMA). (2001-04-17)

Study finds that moderate drinkers may have lower risk of mortality after a heart attack
People with heart disease who consume moderate levels of alcohol may have a lower risk of mortality after suffering a heart attack than those who abstained from alcohol, according to study led by researchers at Beth Israel Deaconess Medical Center. (2001-04-17)

Older people who drink moderate amounts of alcohol have less heart failure, Yale researchers report
A study published in the April 18 issue of JAMA finds that older people who drink low to moderate amounts of alcohol show a lower risk of heart failure, compared to older people who drink no alcohol, a study by researchers at Yale and Emory Universities finds. It is the first study to demonstrate that increasing levels of moderate alcohol consumption is significantly associated with a lower risk of heart failure in a community-based population. (2001-04-16)

Researchers develop white wine with cholesterol-lowering benefits, discover Israeli wines healthier than French wines
Scientists at the Technion-Israel Institute of Technology have created a kosher white wine with the beneficial effects of red wine. In a related study, they also found that an Israeli wine has more of the health-promoting chemicals than its French counterparts. (2001-04-12)

Natural substances in fruits and vegetables may be potential treatment for prostate cancer
Quercetin (kwer-se-ten), a natural substance found in apples, onions, tea and red wine, may be a potentially novel approach for preventing and treating prostate cancer, according to a laboratory research study conducted at Mayo Clinic in Rochester. (2001-03-25)

World's leading experts meet to talk oxygen
Mix scientific findings and world experts with chocolate and wine and what do you get? This year's gathering of the Oxygen Club of California. The annual meeting is held in Santa Barbara from March 7 to 10 and brings together the world's leading experts in oxidants and antioxidants in a single location to discuss the latest research benefiting biology and medicine. (2001-03-05)

Two studies find supplementation and moderation are keys to lowering homocysteine
Two different studies in the American Journal of Clinical Nutrition examined modifiable lifestyle choices, which can have a significant effect on homocysteine levels. Vitamin supplementation--especially with folic acid--emerged as a strong influence on homocysteine levels. Additionally, alcohol consumption, coffee, and smoking, and individual decisions on how much to moderate consumption of these items were all potential determinants of homocysteine levels. (2001-02-21)

Learning the language of wine tasting
Learning to identify and describe the aromas of various wines is a Catch 22 situation for novice wine tasters. To develop a mental catalog of different aromas, one needs to have had sufficient wine-smelling experiences and the vocabulary with which to describe and remember them. (2001-02-08)

Science of cheesemaking
Cheesemaking has been practiced from the early days of civilization but in recent decades has evolved from an art to a multidisciplinary science. Today cheese quality is not defined by the absence of defects, but rather by a balance of texture, flavor, functionality and nutritional value. (2001-02-08)

Heart protective benefits of red wine remain uncertain; Physicians urged to rely on proven ways to lower risk
Top medical authorities are cautioning the nation's health care professionals to downplay the popular but unproven supposition that drinking red wine can help ward off heart attacks. (2001-01-21)

Australian chemists present new research findings at Pacifichem 2000
New findings on topics including the degradation of rubber products, pesticides in wine and antibiotics from unusual sources will be presented by Australian chemists in Honolulu at the 2000 International Chemical Congress of Pacifichem Basin Societies. (2000-12-17)

Beer, in moderation, cuts risk of cataracts and heart disease
Canadian and U.S. researchers say animal studies show that antioxidants in beer, especially the darker ales and stouts, may reduce the incidence of atherosclerosis and cataracts by as much as 50 percent. The information will be presented at the International Chemical Congress of Pacific Basin Societies in Honolulu. (2000-12-16)

Weeding out better wines
Australian winemakers are known worldwide for the high quality of their wines and the lack of contaminants in them. Adelaide University researchers are ensuring that the reputation of Australian wines remains high with a project to develop techniques of vineyard weeding that dispense with herbicides and pesticides. (2000-11-28)

Just as you suspected: research shows a lot of things that taste bad are good for you
Brussels sprouts, grapefruit, cabbage, kale and mustard greens are among the foods that contain nutrients associated with cancer prevention and other health benefits. Because these trace chemicals taste bitter, acrid or astringent, the food industry has devoted decades of work to removing these phytonutrients. (2000-11-23)

Compounds also present in alcoholic beverages may explain chocolate cravings
A Spanish researcher has a new clue to what motivates (2000-10-30)

Irradiation, refrigeration can add to beneficial effects of wine grapes
Low-level irradiation and refrigeration of grapes before they are made into wine can magnify the healthful effects of drinking red wine, making a good source of antioxidants two or three times more potent. (2000-10-30)

Annals of Internal Medicine tipsheet for September 19, 2000
1) Wine Associated With Lower Death Risk, Compared to Beer or Other Alcohol
2) Garlic Lowers Cholesterol Slightly But Is Not an Efficient Treatment
3) Measuring CD4 Counts and Viral Load Have Different Prognostic Values But Both Should Continue to Be Used To Evaluate Anti-HIV Therapy
4) FDA Researchers Say Placebo-Controlled Trials are Ethical and Often Scientifically Necessary (2000-09-18)

Program shown to help non-alcoholics reduce drinking 66%
A University of Michigan program for non-alcoholics who want to reduce their drinking and lower their health risk has helped more than 260 participants cut their alcohol intake by an average of 66 percent, new statistics show. Now, an offshoot program will help drunk drivers cut risky drinking behavior. (2000-09-11)

New process improves potency, uses of grape seed extracts
Researchers at Virginia Tech and the University of Cadiz in Spain have developed a method using carbon dioxide instead of organic solvents to extract many of the antioxidants from grape seeds. The new method produces an extract with greater potency without using toxic chemicals, takes 25 percent less time, and can be fully automated. (2000-08-24)

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