Dr. Philip L. Kumler
My primary current research emphasis is on the chemistry of Concord grapes and grape
products; we are currently funded by the New York State Wine & Grape Foundation
and collaborate with the Cornell Vineyard Laboratory in Fredonia. Resveratrol and
its glucoside (piceid) are important polyphenolic constituents of grapes and have
been shown to have very positive health benefits. Resveratrol is suggested to be
responsible for the “French Paradox”. The incidence of coronary heart disease in
France is significantly lower than predicted, considering the French dietary habits
and lifestyle. A variety of studies have suggested that resveratrol, present in
significant amounts in red wine, exhibits cardioprotective effects. In the US it
is known that New York grapes typically contain higher levels of resveratrol than
grapes grown in the western US.
The major emphasis of my teaching continues to be organic chemistry, especially the laboratories. Every semester I teach one or more sections of the regular or advanced organic laboratory. I continue to teach upper level elective courses on a regular basis. Recent offerings include Bioorganic Chemistry, Polymer Chemistry, Combinatorial Chemistry, Advanced Organic Chemistry, and Natural Products Chemistry.