Some scientists speculate that in the near future studies will establish a daily recommended intake for antioxidants similar to those for vitamins and minerals. Randox Laboratories developed a specialized diagnostic test to accurately measure an individual's total antioxidant status that researchers realized had applications in food chemistry as well. Requiring only a small sample size often without dilution, overall antioxidant status is measured in under five minutes. The first commercially available kit provides a standard method to the field, allowing for accurate controls and inter-laboratory comparisons. Only tea had levels equal to or higher than red wine, although researchers speculate that the presence of alcohol in wine helps maintain the stability of the antioxidants and enhances absorption.
Alcohol allows antioxidants to dissolve more freely and encourages absorption into the body.
It is believed that the most concentrated source of antioxidants are in plant seeds and skins. Researchers speculate that red wine's fermentation with grape skins and seeds probably accounts for its higher antioxidant content. Antioxidants have been shown to protect cells against the destructive activities of molecules called free radicals. These free radicals, whether produced by the body's own metabolism, carcinogens or radiation, can attack DNA in cells through a process called oxidation. The genetic mutation that can result plays a key role in the development of cancer.