Neil Shay, PhD, Professor of Food Science and Technology at Oregon State University was the recipient of significant grant from the Desert Heart Foundation in 2016 for the study of oak barrel tannins and red wine in cardiovascular health. Some of the results of this sponsored work can be reviewed in the presentation below.
Shay N, Luo T, Sturm M, Goldfinger T (2017) Evaluating the relative metabolic improvements of red wine vs. oak tannin intake in C57BL/6J mice fed a high-fat diet. (Abstract) Proceedings of the Fourth Annual International Conference on Wine Active Compounds (Beaune, France).
Shay N, Luo T, Sturm M, Goldfinger T (2017) Metabolic Disease Symptoms are Reduced in C57BL/ 6J Mice Fed High-fat Diets Supplemented with Oak Tannins. FASEB J 31:135.1