According to the latest study to be published in the upcoming August issue of the ACS Journal of Agricultural & Food Chemistry, both red and white wines may be equally good for the heart.
The debate began when prior studies indicated that red wines were healthier because the grape skins containing purple pigment remain intact in the wine-making process versus the customary shedding of grape skins in white wines.
The current study was conducted with scientists from the United States as well as several colleagues from the University of Milan and several other institutes in Italy.
The lead researcher, Dipak K. Das, from the University of Connecticut School of Medicine, claims that "although further study is needed to identify the principle ingredients responsible for the cardioprotective abilities of the grape flesh, to the best of our knowledge, our study provides evidence for the first time that the flesh of grapes is equally cardioprotective with respect to the skins."
