Red wine, and in particular, resveratrol, has been implicated in some studies to be an effective anti-viral agent.
Photo GrahamColm at en.wikipedia [GFDL (http://www.gnu.org/copyleft/fdl.html) or CC BY 3.0 (http://creativecommons.org/licenses/by/3.0)], from Wikimedia CommonsA new study in the journal Food Control examined the effects of red wine and resveratrol on foodborne virus surrogates (i.e. non-human virus sources). Specifically, these surrogates were the mouse norovirus-1 and the cat calicivirus-F9.
Mouse and cat cells were exposed to either the mouse norovirus-1 or the cat calicivirus-F9, respectively.
Treatments for both mouse and cat cell exposed to the foodborne virus surrogates included: 1) red wine, 2) dealcoholized red wine, and 3) resveratrol from red wine.
After exposure to foodborne virus surrogates and treatment with either red wine, dealcoholized red wine, or resveratrol, percent toxicity/viability was measured and analyzed for all samples.
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