Red Wine, Grape Juice Combats Food Poisoning

We already know that red wine and grape juice have numerous health benefits, including fighting against cardiovascular diseases. But now a new study has been conducted by the University of Missouri-Columbia has shown that red wine and grape juice also help to combat food poisoning.

Two researchers in the College of Agriculture, Food and Natural Resources, Azlin Mustapha and Atreyee Das are conducting ongoing research that analyzes how red wine and grape juice effect both disease causing pathogens, like viruses and bacteria, and probiotics which are very necessary for combating viruses, bacteria, high cholesterol and even tumors. Probiotics naturally live in the intestines, while pathogens are invaders.

Their research so far has included testing all red wines. Red wines like Cabernet, Zinfandel, and Merlot in particular have demonstrated that the anti-microbial properties found in red wines harm pathogens without also harming probiotics.

Their studies tested the effects red wine has on E. coli, Salmonella Typhimurium, Listeria monocytogenes and H. pylori and found that red wine inhibits all of these pathogens. However, the researchers had the most success with Helicobacter pylori, which causes stomach ulcers. People can ingest Helicobacter pylori through food and water. They also tested four different probiotics and found that while red wine interfered with pathogens, they did not interfere with the probiotics.

Among the inhibiting properties of red wine that the researchers tested were the alcohol contents, or ethanol, the pH of the wine, and the reseveratrol, which is a very strong antioxidant. Reseveratrol is a chemical compound, or phytochemical, that is found in grape vines and grape skins and is responsible for giving grapes and wines their red coloring.

The researchers have concluded that the ethanol and the pH of the wine do fight against food-borne pathogens. They also believe that reseveratrol does not just act as an antioxidant, but also contributes to inhibiting food-borne pathogens. The researchers also suspect that other phytochemicals contribute as well.

Their study included testing white wines, but they saw no results.

Their research will continue to test phytochemicals, focusing on reseveratrol.

Azlin Mustapha is an associate professor in the College of Agriculture, Food and Natural Resources and Atreyee Das is a doctoral student in the food science program.

They expect their research will be useful for learning whether or not red wine will not only help fight against cardiovascular disease, but also alleviate the symptoms of potentially deadly food poisoning.

Bryan C. Daniels, "Red Wine and Grape Juice Help Defend Against Food-Borne Diseases, according to MU Researchers," University of Missouri-Columbia.