Dictionary

Petit Syrah: A vintage grape originating in France and reported to contain higher levels of resveratrol.

pinot noir: Shown to have higher concentrations of resveratrol than such grapes as cabernet sauvignon and native to the Burgundy region in France.

phytoalexin: A class of compounds, including resveratrol, with antibiotic properties that are naturally produced by some plants to fight infections from fungus.

phytoestrogen: Estrogen-like chemicals produced by plants that may aid in preserving bone density, but there is some concern they may also contribute to an increased risk for breast cancer.

platelets: Found in blood along with white and red blood cells, platelets are responsible for clotting as they can stick together at the source of a wound; resveratrol may help in reducing platelet formation in areas where this process could be detrimental to health.

polyphenols: Chemicals found in many plants that, with antioxidant power, can impact enzyme action and reduce the effects of free radical damage.

pomace: The remains after a pressing of fruits, including grapes, that is left as a pulp following the removal of the liquid.

quercetin: A polyphenol that is present in high concentrations in red wine, along with resveratrol, and may also aid in preventing plaque buildup and platelet formation in the arteries.

resveratrol: An antioxidant present in many red wines that, through the course of laboratory study, is thought to be beneficial in reducing the risks of heart disease and inhibiting some cancers, as well as a host of other health benefits.

saponins: Phytochemicals that are present in beans, vegetables and red wine and may aid in heart health.