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Dr. Richard Hoffman and his Erasmus student, Conny Johansson from University of Hertfordshire (UK) are using new chemistry laboratories to analyze a random selection of red wines to determine the levels of [amazon_link id=”B002HFK1PU” target=”_blank” ]resveratrol[/amazon_link]Â which is a natural antioxidant found in red wine and red grape skins, known to protect against a range of illnesses and diseases including neurodegenerative diseases such as Parkinson’s or other dementias, cancer and heart disease and more recently documented for its role in extending lifespan.
According to Dr. Hoffman, although the health benefits of resveratrol found in red wine have been well documented, no one has systematically measured its levels in particular wines before. Dr. Hoffman and Mr. Johansson are using new state-of-the-art High Performance Liquid Chromatography (HPLC) and Liquid Chromatography Mass Spectrometry LCMS to separate and collect the compounds found in the wines.
They plan to work with wine suppliers and retailers so that they can persuade them to put health indicators on their products.
Dylan,
But what kind of article are you looking for?
– Chemist
PS Try this website http://www.rsc.org/chemistryworld/
Will someone please show me a website where there are chemistry news article so i can go to bed
new york is where i am from
Will someone please put more information or more newsletters on this website becuase i’m going to be up all night just to find a chemistry news article just to print to show my teacher
Alex, yes this is true. GC, HPCL and even CE (capillary electrophoresis) analytical techniques are used to determine levels of histamine in red wine that’s been released during spoilage.
HPLC is not only used for testing resveratrol in red wine. Chromatography has been used in wine industry for Quality Control for ages. So there is nothing new there.