BioBeer: At the very yeast, it fights cancer
Guzzling beer may soon be as healthy sipping as a glass of red wine. A team of six undergraduates in Assistant Professor of Bioengineering Jonathan Silberg's biochemistry and bioengineering lab is working on extracting the antioxidant resveratrol found in red wine and splicing it into beer. This genetically engineered concoction will boast the same cancer-fighting, age-defying benefits naturally found in grapes."Resveratrol has a myriad of health benefits like improved cardiovascular function, increased insulin sensitivity for Type II diabetics, and [it] inhibits several proteins known to contribute to cancer," Sid Richardson College junior Taylor Stevenson, who is working on the project, said.