NEW YORK, SEP 9: Drinking red wine helps lower cholesterol, says a new study presented recently at the 226th national meeting of the American Chemical Society here.

Scientists from the University of California, Davis, have identified a group of chemicals, called `saponins,' in red wine which does the trick.

Saponins are glucose-based plant compounds which are believed to come from the waxy skin of grapes, which dissolve into the wine during its fermentation process.

Study leader Andrew Waterhouse, Professor of Enology (wine chemistry), conducted a preliminary study of six varieties of California wines - four red and two white - and compared them on the basis of their saponin content.

"Average dietary saponin intake has been estimated at 15 mg, while one glass of red has a total saponin concentration of about half that, making red wine a significant dietary source," says Waterhouse.

In general, he found that red wine contains significantly higher saponin levels than white - about three to ten times as much.

The study also seems to show a positive correlation between alcohol content and saponin levels.

"We think that alcohol may make the saponins more soluble in wine, but follow up studies are needed," says Waterhouse.

Saponins are believed to work by binding to and preventing the absorption of cholesterol. They are known to affect inflammation pathways, an effect that could have implications in heart disease and cancer.