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"Proanthocyanidin (PA or PAC), also known as procyanidin, oligomeric proanthocyanidin (OPC), leukocyanidin, leucoanthocyanin and condensed tannins, is a class of flavanols. Proanthocyanidins are essentially polymer chains of flavonoids such as catechins.[1] One was discovered in 1936 by Professor Jacques Masquelier and called Vitamin P, although this name did not gain official category status and has since fallen out of usage. It was Masquelier who first developed techniques for the extraction of proanthocyanidins from certain plant species. Proanthocyanidins have been sold as nutritional and therapeutic supplements in Europe since the 1980s, but their introduction to the United States market has been relatively recent. In the human body, they might act as antioxidants (free radical scavengers).[citation needed] OPCs may help protect against the effects of internal and environmental stresses such as cigarette smoking and pollution, as well as supporting normal body metabolic processes. The effects may include depressing blood fat, emolliating blood vessels, lowering blood pressure, preventing blood vessel scleroses, dropping blood viscidity and preventing thrombus formation [18]. Additionally, studies have shown that OPCs may prevent cardiovascular diseases by counteracting the negative effects of high cholesterol on the heart and blood vessels. Pycnogenol® is the name of such an OPCs commercial formulation. OPCs are available from fresh grapes, grape juice, and red wine. Although in milligrams per ounce red wine may contain more OPCs than red grape juice, red grape juice contains more OPCs per average serving size. An 8 ounce serving of grape juice averages 124 milligrams OPCs, while a 5 ounce serving of red wine averages 91 milligrams.[19][20] Many other foods and beverages also contain high amounts of OPCs, but very few come close to the levels found in red grape seeds and skins (which readily disperse into grape juice when crushed)

March 23, 2009 -- Men and women who eat higher amounts of red meat and processed meat have a higher risk of dying from cancer, heart disease, and other causes compared to those who eat less, according to a new study. Those in the study who ate the most red meat took in about 4.5 ounces a day -- the equivalent of a small steak.

The summer season each year brings wafting memories of a juicy and luscious fruit called litchi. The origins of Litchi lie in southern China where as a crop it has been cultivated uninterruptedly for close to 2500 years. Its geographical propagation has been rather slow, which is due to the short life-span of its seed and the peculiar soil and climatic requirements associated with the plant.A classical instance of this is India which is the second largest producer just behind China, but litchi farming is chronologically speaking, very recent having been introduced only sometime in the middle of the 1700's. Together China and India between themselves produce more than 90% of the world's Litchi, leaving the rest of the world far behind. In the backdrop of all this it is interesting to know the various cultivars and varieties which dot the world of Litchi farming. Most or all of them have their genesis probably in China but have been suitably bred and modified to thrive in countries of their adoption.

The terms 'cultivar' and 'variety' have often been used interchangeably but this convention often seems to ignore the obvious differences which exist between the two. A 'cultivar' is bred with the help of vegetative propagation, which could include cutting, grafting,budding and tissue culture and is a product of human effort and ingenuity. A 'variety' on the other hand is a natural phenomenon and is bred through seedlings. A 'variety' will always produce clones of the parent plant, but in a cultivar,there may be slight variation in a progeny compared to the parent particularly in the case of hybrids. The Litchi cultivars in India number about 40 out of which around 12 or 13 are commercially cultivated.The same cultivar or variety may be known by different names in various parts of the country. In China there are about 200 known cultivars although only 20 or so are in commercial farming, which means the genetic repository is much more widespread compar

"(NaturalNews) The emu, a native of Australia, is a large, ostrich looking bird that doesn't fly. The Australian Aborigines first discovered the benefits of emu oil and have been using it for thousands of years for bone, muscle and joint pain, as an anti-inflammatory and for many skin conditions. The west is finally taking notice of this remarkable oil. Red Meat with No Worries Although a bird, the emu meat is red and a healthy alternative to traditional red meat. It's naturally 97% fat free, high in iron and vitamin B12 and low in calories and cholesterol. As the meat is packaged and sold, the oil is purified and sold separately. Benefits of Emu Oil Emu oil consists of oleic acid (a mono-unsaturated omega-9 fatty acid), linoleic acid (omega-6 fatty acid) and linolenic acid (an omega-3 fatty acid). The benefits are thought to be due to the ability of the oil to deeply penetrate the skin layers. Linoleic acid (omega-6 fatty acid) is believed to ease muscle aches and joint pain. Oleic acid (omega-9 fatty acid) is considered to have local anti-inflammatory effect (similar to ibuprofen). Studies suggest emu oil is bacteriostatic (does not promote growth of bacteria) and hypoallergenic (won`t cause irritation); it does not leave a greasy feel, and it is non-comedogenic, which means it won`t clog pores. Side effects are virtually unknown with emu oil. Several small clinical studies reported successful results for temporary relief of muscle and joint pain, specially related to arthritis. Emu Oil and Burn Wounds A long-term study by Dr. John Griswold, Director of the Timothy J. Harner Burn Center (affiliated with Texas Tech University Medical Center, Lubbock, Texas) in 1995 found that there was statistically significant difference in scar reduction and inflammation of the emu oil treated wounds. Other benefits found from studies from Department of Dermatology, at Texas Medical School in Houston, proved emu oil does not clog skin pores and has anti-aging properties."

Plums can be yellow, red, dark red, blue or purple. The inside flesh is succulent plums, but not some other kind of watery. The inside of the yellow or red plums. Some plums have a sweet taste, while others are tart. Many varieties of plums are scattered throughout the world, including in Japan, Europe, Santa Rosa. European Plum smaller size, while no water is Japanese plum.

March 9, 2009 -- Red or white wine with dinner? A new study suggests a woman's wine choice should be based on personal preference rather than any hope that a wine's color may affect its breast cancer-fighting ability. "We found no difference between red or white wine in relation to breast cancer risk. Neither appears to have any benefits," researcher Polly Newcomb, PhD, MPH, head of the Cancer Prevention Program at the Fred Hutchinson Cancer Research Center in Seattle, says in a news release.

"Because in Track Your Plaque we've been thinking a lot about anthocyanins, here's a rerun of a previous Heart Scan Blog post about red wine. (Anthocyanins are among the interesting flavonoids in red wine, along with resveratrol and quercetin.) "

Red Marine Algae, or Dulse, has been used by people as a food staple for thousands of years. Often referred to as a sea vegetable, research has suggested that the sulfated polysaccharides in Red Marine Algae may provide nutritional support for immune health.

Effect of drinking on adiponectin in healthy men and women: A randomised intervention study of water, ethanol, red wine and beer with or without alcohol.\nImhof A, Plamper I, Maier S, Trischler G, Koenig W.\nDiabetes Care. 2009 Feb 24. [Epub ahead of print]\nPMID: 19244090 \nDOI: 10.2337/dc08-1723\n

Various selected vegetables, fruits, mushrooms and red wine residue inhibit bone resorption in rats. Mühlbauer RC, Lozano A, Reinli A, Wetli H. J Nutr. 2003 Nov;133(11):3592-7. PMID: 14608079

Red meat and chicken consumption and its association with age-related macular degeneration. Chong EW, Simpson JA, Robman LD, Hodge AM, Aung KZ, English DR, Giles GG, Guymer RH. Am J Epidemiol. 2009 Apr 1;169(7):867-76. Epub 2009 Feb 20. PMID: 19234096 doi:10.1093/aje/kwn393

March 27, 2009 - Red meat consumption is positively associated with early age-related macular degeneration (AMD); high intake of chicken, on the other hand, is inversely associated with late AMD, according to findings from a prospective Australian study.

Meat intake and mortality: a prospective study of over half a million people. Sinha R, Cross AJ, Graubard BI, Leitzmann MF, Schatzkin A. Arch Intern Med. 2009 Mar 23;169(6):562-71. PMID: 19307518 Red and processed meat intakes were associated with modest increases in total mortality, cancer mortality, and cardiovascular disease mortality. When comparing the highest with the lowest quintile of white meat intake, there was an inverse association for total mortality and cancer mortality, as well as all other deaths for both men (Table 2) and women (Table 3). In contrast, there was a small increase in risk for CVD mortality in men with higher intake of white meat. There was no association between white meat consumption and death from injuries and sudden death in men or women.

Red Lobster , is a world-class seafood menu for those who have a taste of high value. Maine Lobster is the best among several types of lobsters, with the amount of meat a lot, and became an American favorite lobster are also found in cold waters close to the Atlantic coast of North Carolina and Virginia, but most are found alive and thriving in the waters of Maine, then called the Maine lobster.

The All India Spices Exporters Forum (AISEF), established in the year 1987, works towards protecting the interests of the spice exporters in the country, creating a sustainable, pro-development business environment for the spice industry and its stakeholders. Black Pepper & Red Chillies

The hot scaled red pepper comes either Urfa or Marash and brings out the true flavor of red peppers and usually sprinkled on tarhana soup, lamb cheek soup, kokorec and manti along with other spices such as dried mint, oregano and sumac.

According to study between 1995 and 2005, allicin can reduce the blockage of blood vessels, fat deposition, normalize the balance of lipoprotein, lower blood pressure

NaturalNews) Consumption of red grapefruit pulp may increase bone strength and reduce the risk of osteoporosis, according to a study conducted by researchers from Texas A&M University and published in the journal Nutrition.

Sometimes, you tend to experience a state of excessive gas in the alimentary canal. To get rid of it, you can bite a few cruxes of hazelnuts, walnuts with a little red wine to see immediate effect.

Cut the garlic cloves into quarter, clean the garlic and place it in a container. Pour ½ liter of red wine and recap the jar tightly. Keep it in a bright place for about 2 weeks.