A century of research shows eating these compounds can help protect against heart disease and Alzheimer's

By Jara Pérez Jiménez, Doctora en Ciencia y Tecnología de los Alimentos. Científico Titular en el Departamento de Metabolismo y Nutrición del ICTAN-CSIC, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN - CSIC)
Cara Frankenfeld, Faculty Scientist, MaineHealth Institute for Research (NOT University of Puget Sound), University of Puget Sound
Léopold L Fezeu Kamedjie, Maître de conférences, Université Sorbonne Paris Nord
Margaret Slavin, Associate Professor, Nutrition and Food Science, University of Maryland
Valentina A. Andreeva, research scientist, Université Sorbonne Paris Nord

They’re in your wine, tea and all the plants we eat. Polyphenols can benefit our health in many different ways, some of which are still yet to be discovered.

Read complete article

~	Uzbekistan's Domestic Violence Reforms Fall Short

~	Australian economy picks up speed, but managing inflation and rates is getting harder

~	Israel’s ‘Iron Beam’: why laser weapons are no longer science fiction

~	US Sanctions Rwandan Army, Commanders

~	AI could help us more accurately screen for breast cancer – new research

~	Too many Indigenous women are killed by domestic violence. They are more than just numbers

~	‘I want someone submissive’: Married At First Sight gives the manosphere a prime time slot

~	‘She made us feel comfortable’: how trusting and safe pharmacy services improve First Nations health

~	We discovered lethal new fungal diseases in wild Australian reptiles. It’s time to act fast

~	Mourning, celebration and a divided legacy: why the death of Ali Khamenei reverberates far beyond Iran