UC-Davis to Study Effects of CabernayZyns

The University of California-Davis is beginning a study on the effects of the intake of CabernayZyns, dried Cabernet grapes, on vascular function and platelet reactivity in post-menopausal women. The randomized controlled pilot study is designed to assess the acute effect of consumption of a unique type of dried Cabernet grape on vascular function, platelet aggregation and nitrite/nitrate levels in postmenopausal women, a group at increased risk for cardiovascular disease.

According to Dr. John Laird, the medical director of the Vascular Center at UC Davis, “Dried wine grapes are rich in a variety of nutrients, polyphenols, and antioxidants,  which like red wine may have very significant cardio-protective effects in humans. Also the unique processing methods used in CabernayZyns may further enhance the bioactivity of dried wine grapes, since the skin and the seeds of the grape contain a number of potentially bioactive compounds that are either not present in red wine or present a relatively low levels in red wine. And best of all, they taste great.”

Robert M. Hackman, Ph.D., Roberta R. Holt, Ph.D., and Carl L. Keen, Ph.D. from the Departments of Nutrition and Internal Medicine, UC-Davis are planning to conduct the study.

According to an article, “Grapes and Cardiovascular Disease,” first published in 2009 by Mustali M. Dohadwala and Joseph A. Vita in American Society for Nutrition’s The Journal of Nutrition, “Epidemiological studies suggest that the consumption of wine, grape products and other foods containing polyphenols is associated with decreased risk for cardiovascular disease.”

The Wine RayZyn Co., makers of CabernayZyns, just learned that the study has received final IRB approval and that UC-Davis has begun subject recruitment and enrollment in the clinical trial.

“We are extremely honored to be a part of a study that will be conducted by UC-Davis and we will anxiously await the study’s results,” says company Founder and CEO, Dr. Chris Cates.