When wine meets chocolate: the benefits of phenolic compounds
In English
When wine meets chocolate:
the benefits of phenolic compounds
the benefits of phenolic compounds
Tuesday 28 November, at 6pm
Prof. Alan Crozier, University of Glasgow
Prof. Pierre-Louis Teissedre, Oenologist, Université de Bordeaux
Prepare a guilt-free Christmas with two scientists involved in healthy eating and drinking!
A healthy diet is based on the daily consumption of five portions of fresh fruit and vegetables which contain phenolic compounds that are believed to play a key role in reducing the incidence of cardiovascular disease and certain types of cancer. Such a diet can be enjoyably supplemented by fruit juices, tea, coffee, cocoa and red wine and dark chocolate.
Professor Pierre-Louis Teissedre
(Université de Bordeaux), a wine producer himself, will talk about the protective effects of moderate red wine consumption while
Professor Alan Crozier (University of Glasgow) will tell us more about caffeine containing beverages as tea and coffee as well as discussing the protective effects of dark chocolate, fruit juices and a nightly cup of cocoa.
At The Novartis Foundation
Reception Room
41 Portland Place
London W1B 1BN
Oxford Circus
Reception Room
41 Portland Place
London W1B 1BN
Oxford Circus
Register free at:
