Biochemist creates wine to fight arthritis and chronic fatigue

“We take this antioxidant, which exists in tiny amounts in wine, to a level where it can actually do something,” he told AFP on Tuesday. Jardine said loading up wine with antioxidants usually made it too tannic and undrinkable, but by also making the antioxidants more fat-soluble, and more easily absorbed by the body, they surprisingly also became more palatable.

Any excuse to drink more wine...