Researchers have known for years about the link between red wine and lower
cholesterol oxidation. The Technion-made white wine contains more flavonoids,
the natural chemicals that counteract the damaging effects of cholesterol oxidation,
according to Professor Michael Aviram, of the Technion Faculty of Medicine,
who headed the research team.
Aviram will present his findings at the New York Academy of Sciences Alcohol
and Wine International Meeting next month in Palo Alto, California, and publish
them in the August issue of the Journal of Agriculture and Food Chemistry.
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