BEGIN:VCALENDAR VERSION:2.0 PRODID:-//132.216.98.100//NONSGML kigkonsult.se iCalcreator 2.20.4// BEGIN:VEVENT UID:20250710T145013EDT-9928WaoFWj@132.216.98.100 DTSTAMP:20250710T185013Z DESCRIPTION:The goal of this monthly workshop is to provide a medium for di scussion for our faculty and students and allow them to be exposed to new and exciting research in the field of mass spectrometry with a focus on fo od/nutrition/environment and agriculture. Held once a month from 12-1 pm o n a Wednesday\, we hope this will be an enlightening hour for all those wh o participate. \n\nOpen to everyone! Anyone interested in learning more ab out Mass Spectrometry and its applications will obtain a great deal from t hese monthly workshops.\n\nQuantitative analysis of resveratrol in wine by LC-UV-MS\n\nSpeaker: Dr. Alexander Wahba\, Department of Chemistry\, McGi ll University\n\nRed wine consumption has been publicized to possess healt h benefits such as a reduction of the risk of heart disease and protection from cancer. Scientists hypothesize that polyphenols in red wine rid the body of harmful free radicals and play a part in its protective role. One study showed drinking at least four glasses of red wine a week was associa ted with a 50% lower risk of prostate cancer in men. So\, does drinking an y red wine offer these types of health benefits? There is some debate in t he scientific community if one specific antioxidant\, trans-resveratrol\, is the likely compound that offers these health benefits. If we are led to believe this is indeed the case\, the health benefit of a given red wine should therefore depend on the levels of trans-resveratrol. Unfortunately\ , wineries do not typically indicate the content of resveratrol in wine wh ich further complicates the matter. We therefore developed a quantitative HPLC-DAD-MS method to measure the levels of resveratrol in wine. Our goal was to determine which types of wine have a higher content of resveratrol. This presentation will discuss how we developed our method and the levels of resveratrol determined in local wines.\n\nFor more information: naushe en.sadiq [at] mail.mcgill.ca (Nausheen Sadiq)\; anca.baesu [at] mail.mcgil l.ca (Anca Baesu)\; stephane.bayen [at] mcgill.ca (Professor Stephane Baye n)\n DTSTART:20170920T160000Z DTEND:20170920T170000Z LOCATION:R3-048\, Raymond Building\, CA\, QC\, St Anne de Bellevue\, H9X 3V 9\, 21111 Lakeshore Road SUMMARY:Mass Spectrometry Workshop: Quantitative analysis of resveratrol in wine by LC-UV-MS URL:/macdonald/channels/event/mass-spectrometry-worksh op-quantitative-analysis-resveratrol-wine-lc-uv-ms-270100 END:VEVENT END:VCALENDAR