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resveratrol
[rez-VEHR-ah-trawl]

One of the PHENOLIC COMPOUNDS in wine that is thought to reduce serum cholesterol levels when wine is consumed in moderate amounts. Resveratrol is produced in plants during times of environmental stress such as adverse weather or ecological attack. It’s been identified in numerous plant species, including mulberries, peanuts, and grapes. Resveratrol is not found in the flesh but in the skin of grapes. Which is why red wines, which stay in contact with the skins much longer than white or ROSÉ wines, are associated with reduced risk of heart disease. It’s also believed the processes such as FILTERING or FINING result in the loss of resveratrol. Recently resveratrol has been shown to have a positive effect on lipid levels and a preventative quality against certain cancers. 
Related Links: phenolic compounds, tannins, filtering
© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION,
by Ron Herbst and Sharon Tyler Herbst.

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