Red wine is a source of saponins, which can reduce cholesterol levels, according to a new study.
Red wine, taken in moderation, may be able to reduce the risk of heart disease. This health benefit has been linked to the presence of an antioxidant called resveratrol, a compound found in grapes. But, according to chemists at the University of California, a group of compounds called the saponins could be just as important.

They have analysed six Californian wines for saponin content. On average, a glass of red wine contains about half of the approximate daily intake of saponins in the diet - so it is an important source. Red Zinfandel had the highest saponin content in this study, followed by Syrah, Pinot noir and Cabernet Sauvignon. The two white wines tested - Sauvignon blanc and Chardonnay - contained much lower levels of saponins.

The researchers say that the saponins, which are found in the skin of grapes, block the absorption of cholesterol. The higher the alcohol content of the wine, the higher its saponin content - perhaps because alcohol solubilized saponins. Other food sources of saponins include olive oil and soybeans.