Cordial Greetings and Good Health this Festive Season from Quercus Acutissima!

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Researched by Industrialinfo.com (Industrial Information Resources Incorporated; Houston, Texas). Ever mindful of the health and vitality of industrialinfo.com readers and clients over the festive season and into the New Year we are hoping that the indulgent few may benefit from the influence of some Quercus Acutissima in the cordials they may imbibe.

A team of French researchers working with Stephane Quideau have discovered more examples of the beneficial effects to human health of the polyphenols in red wine. It is already known that these polyphenols not only give red wine its characteristic dry flavor but are also the basis for the recent good reputation of this stimulant as a true health drink. With the current discoveries it is postulated that they could have anti-cancer activity in addition to the established claims of preventing heart disease and arteriosclerosis, reports the European Institute of Chemistry and Biology.

Polyphenols are a large class of substances that act as tannins and pigments in many fruits and vegetables. "A number of these substances have already made their way into medicine, but the potential has not been exhausted by a long shot," says Quideau, who, with his research team, has now found another interesting compound in the red wine.

Acutissimin A is a flavano ellagitannin, meaning that it has both flavonoid and tannin components. The substance was first discovered in the oak species Quercus Acutissima, from which it takes its name. What makes acutissimin so attractive, says the Institute's report, is its inhibitory effect on DNA topoisomerase 11, because this enzyme is a target in cancer treatment. Acutissimin A inhibits this enzyme 250 times more strongly than the clinically used antitumor agent Etoposid.

By binding together the flavanoid catechin and the tannin vescalagin the French team were able to produce acutissimin A semi-synthetically in the laboratory. If an isomer of catechin, epicatechin, is used, a closely related but previously unknown compound, which the researchers called 'epiacutissimin,' is formed. This substance was later detected by the research team in red wine extracts.

But how do these beneficial polyphenols get into red wine?

Quideau says," The grape juice contains the flavonoid precursors catechin and epicatechin. During storage the alcoholic liquid then extracts a whole bouquet of substances out of the oak barrels, including the necessary co-reactant, vescalagin."

The researchers do not go so far as to call red wine a cancer preventative but they are keyed up to see what surprises the next round of research has in store for them. The probability is high that these precious drops of ambrosia contain more tannin hybrid molecules with interesting pharmalogical activity.

So, a toast to your good health! Try to avoid too much personal in-depth research into red wine as then you may need the recuperative effect of another wonder-wood drug called aspirin, which as you know, was originally an extract from the willow tree.