Calories In Red Wine
Can You Get The Benefits- And None Of The Negatives- Of Red Wine When It’s Been Cooked?
They say that a glass of red wine can help with heart health, thanks to the tannins, antioxidants, resveratrol, flavonoids, and so on. But, of course, the alcohol is pretty much a poison that your liver has to filter out, and it *is* empty calories for a beverage.
But I’m curious- if you incorporate it into cooking (like sauces, as braising liquids, in stews, etc.), do the good effects still remain? The alcohol all cooks away, but does the cooking process destroy or lessen the good aspects?
Just wondering.
Good question. Took a while to find this but here is the answer I found.
“Answer: Resveratrol is a phytochemical found in the skins of grapes and in peanuts, with red wines having the highest amounts. Resveratrol may help reduce the risk of heart disease and may help prevent cancer.
Resveratrol is light sensitive and sensitive to oxygen exposure, but it is heat stable. Cooking shouldn’t change the resveratrol content of red wine, but because red wine is sensitive to oxygen, once you open a bottle of wine, the resveratrol content will begin to decrease.
Source:
Holian, O., Wahid, S., Atten, M.J., Attar, B. “Inhibition of gastric cancer cell proliferation by resveratrol: role of nitric oxide.” Am J Physiol Gastrointest Liver Physiol 282: G809-G816, 2002. “
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