Red wine lovers, take note! Recent medical research coming out of Taiwan suggests that a component found in red wine could be effective in fighting Covid-19.
It comes down to the tannin, apparently. Red wine’s astringent compound – also present in tea, coffee, chocolate and bananas – has been found by a study from China Medical University to inhibit the activity of key Covid-19 enzymes, hindering the virus’s ability to replicate. Led by president Dr Mien-Chie Hung, the study builds on tannic acid research from the SARS pandemic in 2003.
Red wine has – when consumed in moderation – long been touted as ‘healthy’, thanks to the presence of resveratrol, a natural phenol that protects the heart and circulatory system and is thought to lower cholesterol. Tannins – which are found in the grape skins and pips, and integrate into red wine during the vinification process – have also been noted as having antioxidant and antimicrobial qualities.
Potentially exciting news, we know. But before topping up your glass though, it’s worth remembering that this study was conducted in a lab using chemicals such as tannic acid, not wine. Scientists highlight more studies would be required to determine whether actually consuming tannin, through wine or – more probably – in some kind of drug form, would ultimately result in any kind of Covid-19 immunity benefit. This was, after all, a lab-based ‘in-vitro’ study, rather than an ‘in-vivo’ one, where real humans were tested. In other words, for the team, the evidence was not yet “sufficient” enough to get too excited.
In the meantime, just to play it safe, however, we’ll be pouring ourselves a giant glass of Cabernet Sauvignon tonight…
Enjoyed this wine news? Make sure you have a read of this wine theme park article!