Red Wine With Steak Can Lower Cholesterol

Researchers, from the Hebrew University of Jerusalem, found that after eating red or dark meat, compounds called malondialdehyde accumulate in the blood stream.   These can help to form the type of cholesterol that can raise the risk of heart disease.  But when volunteers drank red wine, these compounds were not absorbed into the blood stream.  The researchers say this is because antioxidants in the wine – known as polyphenols – prevented these harmful compounds from being absorbed.  ‘Our results could provide an explanation for the association between frequent meat consumption and increased risk in developing cardiovascular diseases. Including polyphenol rich products as an integral part of the meal significantly diminish these harmful effects.’

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