>Tom,
> There was a very provactive paper in Science last year that compared
>the in vitro (in the test tube) ability of various beverages to affect
>one protein implicated in carcinogenesis. In that experiment, red wine
>was found to be markedly superior to white wine and unfermented
>grape
>juice to have no effect at all. Interestingly, they also found that
>all red wines were not equal, with the more tannic, full-bodied red
>proving to be the most effective. Overall, it seems that while grape
>juice contains some of the important phytochemicals, the presence of
>alcohol and other fermentation products is needed, too.

>Mark Lipton

Thanks for the info Mark. Certainly some of the talk we have had on this
discussion is a bit misleading, from the absolute inane "Burgundy contains
little Pinot Noir" to the insinuation that Pinot Noir is the red wine
associated with resverterol. I suspect it has somewhat greater amounts than
Cab. Sauv. and Zin, but not enough to discount the value of these latter
varieties. Moreover, your quoted reserarch suggests that the more tannic reds
(eg Cab. Sauv) are more effective cancer fighters.

Just drink a varierty of red wines (Cab Sauv, Merlot, Syran, Pinot Noir...your
choice) and you probably get the desired benefits.

I know I do fine if I do not mix red wine and sharp cheese, and I take calcium
and magnesium.

Tom Schellberg