Margaret Slavin

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

Jara Pérez Jiménez, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN - CSIC); Cara Frankenfeld, University of Puget Sound; Léopold L Fezeu Kamedjie, Université Sorbonne Paris Nord; Margaret Slavin, University of Maryland, and Valentina A. Andreeva, 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.

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