Red winemaking byproduct may protect teeth


Dated: 1 April 2008

Cornell researchers say that resveratrol, a residue of red winemaking, may prevent tooth decay. A study published online in November 2007 in the Journal of Agricultural and Food Chemistry says that specific polyphenols–chemicals found in large amounts in fermented seeds and skins that are discarded after grapes are pressed–may hinder tooth decay.

 
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