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Science News for August 17, 1998


Red Wine Consumption And Heart Disease

A study found that red wine polyphenols increased the lag time of LDL oxidation, decreased lipid peroxides and thiobarbituric acid-reactive substances, and boosted plasma and LDL polyphenols. Vitamin E supplementation also showed antioxidant effects, although with varying degrees depending on EDTA presence.

SourceAmerican Journal of Clinical Nutrition·JournalAmerican Journal of Clinical Nutrition·DateAug 17, 1998