Study: Polyphenols in wine may prevent negative effect of high-fat food

01/2/2008 | FoodNavigator

A new study showed that red wine polyphenols might help reduce levels of a fat digestion byproduct that has been found to increase the risk of cardiovascular disease. "These findings explain the potentially harmful effects of oxidised fats found in foods and the important benefit of dietary polyphenols in the meal," the researchers said.

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