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Fruit, vegetables, wine and tea are well known sources of antioxidants,
but a new study undertaken by The Rowlett Research Institute in Aberdeen and reported in The European Journal of Clinical Nutrition (1998) 52,733-766
has shown that drinking aged malt whisky boosts the phenolic or
antioxidant levels in the blood significantly. Although red wine
is higher in phenolics, they take twice as long to absorb as the
whisky phenols, which are aided by the higher alcohol content
of the whisky, making them easier for the body to absorb.
The report concluded that the consumption of whisky and wine transiently
increases the total phenol content and antioxidant capacity of
the plasma, and supports suggestions from epidemiological studies
that adequate intake of antioxidants and moderate alcohol consumption
may reduce the risk of the development of heart disease. |
