Guilty pleasures under the microscope

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Tags: AIBN, medical research, summer-2011

A UQ researcher has designed synthetic compounds that mimic the antioxidant properties of red wine and chocolate

Red wine and chocolate are part of the working week for UQ researcher Dr Aaron Micallef.

Dr Micallef, from the Australian Institute for Bioengineering and Nanotechnology, recently designed and prepared new compounds that mimic the activity of antioxidants found in the two popular products.

He hopes the compounds can promote the body’s natural antioxidant defences, neutralise damaging free radicals in the body and fight the onset of associated diseases such as heart disease and arthritis.

To mark National Science Week in August, Dr Micallef explained his research as part of a popular wine and chocolate tasting event at the Queensland Museum at South Bank.

Dr Micallef discussed antioxidants in wine and chocolate, their relationship to his AIBN research, and his role as an associate investigator for the ARC Centre of Excellence for Free Radical Chemistry and Biotechnology.

“I want people to realise that there are links between chemistry, chemical research, the foods we eat and our health,” Dr Micallef said.

“Free radicals are implicated in many processes in the body, such as inflammation, ageing and cancer. They can be very damaging, but we are conducting research into how we can use antioxidants to neutralise free radicals and prevent this damage.

“Eating foods rich in antioxidants can help mop up damaging free radicals in the body. It means we are taking the guilt out of pleasures such as red wine and chocolate.

“I have a soft spot for a good glass of red wine and dark chocolate myself, so the research is definitely very appealing.”

Reactive free radicals are believed to be the cause of the accumulated damage in cells that contributes to ageing and degenerative diseases. Antioxidants can protect against this damage, either neutralising the radicals directly or promoting the body’s natural antioxidant defences.

Dr Micallef said his synthetic compounds would have potential applications in fighting disease if they were found to mimic the protective properties of the antioxidants found in red wine and chocolate.

Called “Radical Wine and Chocolate”, the event featured guest speakers and tastings from Ballandean Estate and Sirromet Winery. Local chocolatiers from Bittersweet, Mayfield and Ballandean Estate were also in attendance.

By Erik de Wit

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