Chemical In Red Wine, Fruits And Vegetables Counters Unhealthy Effects Of High-fat Foods

ScienceDaily (2008-01-06) -- Just as additives help gasoline burn cleaner, a research report shows that the food industry could take a similar approach toward reducing health risks associated with fatty foods. These "meal additives" would be based on work of researchers who discovered that consuming polyphenols (natural compounds in red wine, fruits, and vegetables) simultaneously with high-fat foods may reduce health risks associated with these foods.

http://www.sciencedaily.com/releases/2008/01/080102083757.htm

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