Red wine procyanidins and vascular health

R. Corder (), W. Mullen, N. Q. Khan, S. C. Marks, E. G. Wood, M. J. Carrier and A. Crozier
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R. Corder: William Harvey Research Institute, Barts and the London, Queen Mary's School of Medicine and Dentistry
W. Mullen: Plant Products and Human Nutrition Group, Institute of Biomedical and Life Sciences, University of Glasgow
N. Q. Khan: William Harvey Research Institute, Barts and the London, Queen Mary's School of Medicine and Dentistry
S. C. Marks: Plant Products and Human Nutrition Group, Institute of Biomedical and Life Sciences, University of Glasgow
E. G. Wood: William Harvey Research Institute, Barts and the London, Queen Mary's School of Medicine and Dentistry
M. J. Carrier: William Harvey Research Institute, Barts and the London, Queen Mary's School of Medicine and Dentistry
A. Crozier: William Harvey Research Institute, Barts and the London, Queen Mary's School of Medicine and Dentistry

Nature, 2006, vol. 444, issue 7119, 566-566

Abstract: In the red The procyanidins have been identified as possible contributors to red wine's much vaunted health-giving properties. These vasoactive polyphenols are present in particularly high concentrations in wines from parts of southwestern France and Sardinia where traditional production methods ensure that these compounds are efficiently extracted. These regions also happen to be associated with increased longevity in the population.

Date: 2006
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DOI: 10.1038/444566a

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