Question: How does the cooking process affect the resveratrol content of wine?
I have heard about the health benefits of red wine and wondered if they extended to wines used in cooking. How does the cooking process affect the resveratrol content?
Thanks.
shadowjack - About.com User
Answer: Resveratrol is a phytochemical found in the skins of grapes and in peanuts, with red wines having the highest amounts. Resveratrol may help reduce the risk of heart disease and may help prevent cancer.
Resveratrol is light sensitive and sensitive to oxygen exposure, but it is heat stable. Cooking shouldn't change the resveratrol content of red wine, but because red wine is sensitive to oxygen, once you open a bottle of wine, the resveratrol content will begin to decrease. Source: Holian, O., Wahid, S., Atten, M.J., Attar, B. "Inhibition of gastric cancer cell proliferation by resveratrol: role of nitric oxide." Am J Physiol Gastrointest Liver Physiol 282: G809-G816, 2002.
