Red-wine drinkers receive even more good news

May 2, 2007 12:35 am

AMAZING! It has been found that a pig- mentation chemical that makes grape skins and wines red has been found to kill human leukemia and lymphoma cells cultured in a lab, according to research to be published May 4 in the Journal of Biological Chemistry.

Now stop, think it over, catch your breath and don't get too giddy yet. But, if what you're about to read is true, then drinking red wine is something you should consider doing for the rest of a happy, healthy life.

The chemical tested, C-3-R (cyanidin-3-rutinoside), is found in relatively higher quantities in red wine compared to that of other fruits and vegetables, and that protects the fruit and vine from ultraviolet radiation. It was tested on several lines of human leukemia and repeated using cell cultures of lymphoma.

The fun part: All cancerous cells died in 18 hours or less. The amazing part that we are leading up to: None of the normal cells were harmed or left toxic in any way.

Testing is still under way, but it seems as though scientists have just identified another positive aspect to drinking red wine. Not only does it aid in digestion, it may also be a key to a healthy heart, an enjoyable accompaniment to meals, and now a possible cancer preventer and maybe even cancer and chemotherapy eliminator.

Now, it is known that the levels of the antioxidant C-3-R used to kill the leukemia and lymphoma cells would be relatively hard to consume within red wine, so those suffering from said ailments should not run to the local wine shop. Hopefully this discovery does lead to scientific breakthroughs allowing cancer patients to get well.

But in the meantime, those of us hoping to thwart possible future cancers and are drinking red wine can take small amounts of comfort in knowing that this special chemical is reaching the cells of our body and maybe preventing some cancers from taking hold.

What is also known, through studies at University of California--Davis, is that certain varietals as well as regions produce higher amounts of the antioxidants which in light, some of us humans (like me) desire.

In particular, the varietal pinot noir has been identified as containing higher amounts of C-3-R and resveratrol than many but not all of the other red grapes. This particular grape has been suggested due to its recent rise in popularity among Americans.

As for specific regions, Oregon and Burgundy, France, have been singled out. The same study showed that the pinot noir grapes grown in these regions were higher in the desirable antioxidants than those of warmer regions like California, and that in terms of worldwide production it would be your best bet to find these particulars in your local store.

Fortunately, as it turns out the 2005 class of red Burgundies coming to market are the best they've been for some time. This might be a good time for some to start a wine collection, as these wines will not be on the shelves long.