For the second installment of our Locavore's Dilemma series, we'll be talking about (and sampling) two things many New Yorkers are very fond of—red wine and dark chocolate. More specifically, we'll look at one of the very important chemical components they have in common—resveratrol.
Research is ongoing, but early models show that the benefits of resveratrol may include cancer prevention, inflammation reduction, lowering of blood sugar, as well as cardiovascular benefits. But studies on resveratrol are in their early days and, as with many bold, new claims made about the benefits of certain foods, it's worth looking at what the science really reveals and what we have yet to examine.
Joseph Baur, PhD, a biomedical research scientist at the University of Pennsylvania, will present the latest research and discuss the ways that this unique chemical could give us another reason to relax with two of the culinary world's best offerings. And Nick Venditti, from Frankly Wines in Tribeca, will discuss the benefits on offer in the local red wine scene.
In addition, so that you can conduct your own un-scientific experiment during the event, we'll be tasting local red wines and dark chocolate.
Joseph Baur, PhD
University of Pennslyvania
|Nonmember (Student / Postdoc / Resident / Fellow)
More and more, people are starting to ask serious questions about where their food is coming from and what exactly it contains. Some New Yorkers have even become devoted locavores—making sure all their food comes from within 500 miles of home. But that's no easy feat, and how do the rest of us figure what the best food choices are? In this 3-part series, Science & the City will examine some tough questions surrounding local food. Plus, you'll get to sample local treats at each event!
Join us for this special series:
• Can Oysters Save New York Harbor?, April 26
• The Science Behind the Hype: Resveratrol in Wine & Chocolate, June 5
• The Science of Local Food, June 26