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FIGURE 2 Inhibition of bone resorption in rats by 24 fresh food items and the red wine residue. To allow a comparison of the activity of various food items as they are consumed in real life, the results for items that inhibited bone resorption when administered at a dosage of 1 g/d of dry matter in the present and previous work (10,24) were converted to fresh weight using their recorded loss of weight (water and ethanol) during drying. The values are means ± SEM and are ranked according to potency. (Copyright Roman C. Mühlbauer, 2003. Reproduced with permission.)

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