Beef-and-wine pairing becomes a cooking-method question, not a health claim

An in-vitro digestion study from Ludong University and Northwest A&F University examines a classic table pairing: beef and red wine. Beef cooked by steaming, boiling and grilling was compared with and without red wine using the INFOGEST 2.0 model and molecular-docking simulations. In the experimental system, wine reduced gastric carbonyl formation and preserved free sulfhydryl groups; the strongest digestibility effect was observed with grilled beef.