Research unravel mechanisms of beneficial components in red wine
Research unravel mechanisms of beneficial components in red wine
Jan 19, 2012 6
(NutraIngredients) - Both the alcoholic and non-alcoholic compounds in red wine have separate and potentially beneficial or protective effects that could reduce the risk of heart disease, say researchers. A new randomised trial of red wine - published in the America Journal of Clinical Nutrition - reveals that both the alcoholic ethanol component and non-alcoholic phenolic compounds have anti-inflammatory effects that could contribute to the so called "French paradox".
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