The Red Wine Diet

About Roger Corder
Home
Summary
About Roger Corder
Wine Ratings
Roger Corder's Background
Roger grew up in southwest England on a dairy farm on the edge of the Blackdown Hills - an Area of Outstanding Natural Beauty. He was a pupil at Wellington School - alma mater of actor David Suchet, food writer Keith Floyd, and author Jeffrey Archer. After leaving school he pursued a BSc in pharmacy at the School of Pharmacy, Portsmouth and registered as a pharmacist in 1978 (Member of the Royal Pharmaceutical Society of Great Britain).

Thanks to Professor Michael Besser and Professor Dame Lesley Rees the opportunity arose for Roger to take up a career in medical research at St. Bartholomew's Hospital. After seven years doing research at Barts, for which he was awarded a PhD from the University of London, he moved to the Department of Medicine, University of Geneva, Switzerland. In 1991 he returned to London to work with Nobel Laureate Sir John Vane in the William Harvey Research Institute. He became Professor of Experimental Therapeutics in 2000. Since 2000 he has also been chairman of the management committee of the William Harvey Research Foundation.

RC-CH10360.jpg
Photo by Charlie Hopkinson

Roger is a professional member of the American Heart Association, and the American Society for Pharmacology and Experimental Therapeutics. In the UK he is a Fellow of the Royal Society of Medicine, and a member of the Society for Endocrinology, and the British Pharmacological Society.

Background to The Red Wine Diet

Over the past decade his main interest has been the links between diabetes and heart disease. This led him to focus on the importance of a holistic approach to improving health and wellbeing through diet, and sparked his research on the health benefits of red wine consumption. Identification of procyanidins (a type of flavonoid polyphenol) as the active component in red wine, and recognition that cranberries and cocoa products are also rich sources of these protective plant chemicals further intensified his interest in the health benefits of polyphenol-rich foods and beverages.

Roger decided to write a book on these vital issues to widen understanding of the benefits of regular moderate consumption of red wine, and to promote the importance of optimal nutrition for better long-term health. He also wanted to expose some of the diet myths and advice promoted in recent years by giving detailed nutrition guidelines for optimal health, which he hopes is an enticing formula for combining good food and wine in order to live a healthier longer life.

email contact