A US study reveals that drinking red wine and red grape juice may protect people from common food-borne illnesses
In a study, researchers examined the effect of reseveratrol ( the substance responsible for red wines colour) as well as ethanol and pH on common food pathogens such as E-coli,salmonella typhi, listeria monocytogens and H.pylori
They discovered that in addition to ethanol, reseveratrol and pH may inhibit the pathogens
Numerous white wines also were tested, but yielded no positive results, the researchers said.
"It's not just ethanol in the red wine that is inhibitory toward food-borne pathogens, but other factors which include the pH of the wine — because wines are a little acidic, and possibly the phytochemicals may have an effect," said Mustapha, noting that grape juice produces similar results.
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