A recent article in Chem. Eur. J. reveals that castalagin, an
ellagitannin found in oak, is extracted into wine and converted to
vescalene -- a potent inhibitor of topoisomerase II, an important target
for anticancer drugs -- upon aging. This means that oak-aged wine, and
most likely wine aged in *new* oak, is going to have greater anticancer
benefits than non-oak-aged wine.

So, no more NZ SBs, Chablis or Muscadet for me! Time to break out the
Dominique Laurent Burgs and CalChards for my health. Kistler Durrell,
anyone? ;-)

On a more salutary note, other topo II inhibitors have been found in all
aged wines, regardless of their "barrel program." So, CWDJr and Bill S.
should have no cancer worries for the forseeable future.

Mark Lipton
(Putting that KJ Chard away for another decade to maximize its health
benefits)

"Mark Lipton" wrote in message
...
This means that oak-aged wine, and most likely wine aged in *new* oak, is
going to have greater anticancer benefits than non-oak-aged wine.

Wow! I wonder if the Feds will let me put that on my label? ;^)

Tom S
www.chateauburbank.com

Tom S wrote:
"Mark Lipton" wrote in message
...

This means that oak-aged wine, and most likely wine aged in *new* oak, is
going to have greater anticancer benefits than non-oak-aged wine.


Wow! I wonder if the Feds will let me put that on my label? ;^)

You can always give it a try, Tom. I'd be happy to pass on citations
for placement on your back label ;-) Nice website, BTW.

Mark Lipton

On Thu, 03 Nov 2005 16:37:14 -0500, Mark Lipton
wrote:

This means that oak-aged wine, and
most likely wine aged in *new* oak, is going to have greater anticancer
benefits than non-oak-aged wine.

So whadaya got for my liver? : )

JJ