Red Wine

By Janice M. Horowitz

How is it that the French can eat a diet rich in cheese and buttery sauces and still suffer less heart disease than Americans? The answer to the famous French paradox, say nutritionists, is French wine. The skins of the grapes used to make red wine contain supercharged antioxidants known as polyphenols, including one called resveratrol, which boosts HDL cholesterol (the good kind). Polyphenols, according to the latest research, may also inhibit the production of endothelin 1, a peptide that contributes to hardening of the arteries. But be careful. Wine may be great for the heart, but it's been blamed for everything from cirrhosis of the liver to hemorrhagic stroke, fetal-alcohol syndrome and possibly breast cancer, so consumption should be limited to no more than several glasses a week.