Many people may be told that the ingredients in wines are polyphenols. Polyphenol is a part of the bitter taste and pigment, but also is known for its involvement in the decline of red wine. The other day, research groups such as Professor Aymarae of the University of Shira and Systemsal Sciences Department of the Fields of the Ministry of Food and Nutrition, including some of the wines, "Frannol Flavan"3Now, we have heard of the research mentioned above and what polyphenol will do to our bodies.
The effect on the brain of Flabano.
Flabano is a form of fluoride compound in polyphenol, which is also included in wine with a typical polyphenol compound with a non-responsiveity.It was thought that there was some sort of effect in the flavanol than before.2022The annual trial for massive intervention in the flavanol, published by Harvard Public Health Institute, is famous.20,000And I'm going to show you a couple of examples.3Year6So, we've been taking it for months.40"It was suggested that %resholded."And I'm going to show you some of the other things that I've been working on.2023It was published in the year.4,000I'm told that cognitive tests for people are known only as information on the effects of Flavanol on the brain."The study is based on a study by Professor Jang-in-a-Chief-A-Dai."3It is characteristic of the people in the layers. When these people are given a flubano, they find that they improve their ability to sense the ability to sense the ability to control their immune system. It is related to cognitive ability to develop a nervous renal in a hippocampus. The results of this research suggest that it is possible to prevent the onset of the vulcanol and prevent it.'
2013It is also known that the intake of fluorol by the EU's European Food Safety Agency (EFSA) annually increases blood flow. Although polyphenol is said to be good for health, isn't it a comforting news for wine lovers to expect such a effect?
The mystery of how polyphenol works.
We know that polyphenol, like flubano, can do some good for our bodies. But according to Professor Jang-injit, it hasn't been explained for many years.Professor Yashiji.8,000The polyphenol is more than a kind of polyphenol, but the glue is not absorbed by our bodies, because it is a compound of hydrophenic acid bonds, so it produces active oxygen.In the long history, we've made the choice not to absorb polyphenol into our bodies, and there seems to be a theory that we're doing something during the excretion.There were other things that I thought were not about polyphenol being absorbed into the body, but there were certain characteristics that the internal bacteria are not present, that they are not related to all the bacteria that come from the outside.40I have no choice but to argue that there is no doubt that there is no doubt that a lot of people have been able to control cardiovascular disease.
Taste, taste, taste.
Why does polyphenol have some positive effects even though it's not absorbed into the body? The professor of jijitsu was the one who made the appearance.Professor Guang Yu, I told him that the flubanos that have a strong flavour increase blood flow, but the effect is remarkable in the animal.5Sometimes the results came up after a minute, but I felt that this was just a nerve-related feeling.And that's why we're here.8,000I am sure that there are more than one kind of taste, and there are different tastes, such as bitter, sour, sour and sweet. Of course, the digestive tract has its own receptors to catch these different tastes, and since it knows there are also ways to transmit signals to the brain, it's not a matter of absorbing the body, but a "smell." And if you have a padded patheto that is trained there, you can see that there is a process that works not only on the known taste and taste but especially on the taste of the substance that is used.Professor Objitaka, we created a model to determine whether the vast amount of polyphenols are more likely to be combined with the bitter receptors. But to the end, the desk theory was based on a theory that showed that the bitter polyphenol had such effects as reducing blood sugar and the one who knocked out the bitter absorbor had no effect on the results, and thus proved that the result of knocking out the bitter taste receptors would be no longer working.
I'm seeing the effects of the flavanol's dredging.
Professor Obani was very interested in the possibility that the sensation of the Flabano's "stiffness" - a form of polyphenol - could send signals to the brain through the nerve of the mouth and the intestines.Professor Obaniru, I think that the blood flow will be improved by polyphenol, but the moderate stress from the sweaty nerves, including the sweats of the sweats, such as the sweats, and the proper exercise, is good stress.The mouse who administered the flubano reported an increase in nerves such as Nor adrenaline and dopamine, but because nothing happened to the mouse who gave the water, it was found that there was some effect on the flavol's calm.Professor Obama, the key is that the neutrophy of the brain is immediately activated. Although the neutrophium is also involved in memory and other adjustments, I noticed, or cognitive function, how the mouse behaves.The comparison of mice who gave flubanos and water only indicates that short-term memory is improving, not only from showing intense interest in new ones, but also from giving them more fluorol, indicating that they may have increased their ability to use hippobolic nerve cells after giving them more than one dose of fluoride, and other factors indicate that this may have contributed to improving the previously developed brain's dependence on white cells, including the increased memory of the blubber, and the increased memory of the bula's resuscitation of the mouth and the nervous system.
Let's enjoy the wine while we focus on the function of flavano.
Professor Akimi of Guanga, who's now talking to you, said, "The chocolate effect of Meiji's company is caca."72The one who led the development of '%' and the teacher who was very prominent in polyphenol research, and the founder of the new "sensory nutrition" field that explains how the sensations such as "treat" and others act in different parts of the brain. We also heard interesting studies for wines, such as that the flamenut sensitivism is a sensitive sensation that instantly activates the brain network that involves memory and awareness.I think wine is alcohol, and not drink alone, but alcohol that we all enjoy with a good meal. There are cultural aspects, and there are polyphenols, and it's good for the body. I think this is an important human being who has been fed over the years. I love red wine, and enjoy it with awareness.And Professor Ojijitaka, since it is thought that from now on we will be going to extend the field of "sensory nutrition," why not take note of the research of Professor Goajiro?.2026Year10Moon13From the sunburn.10Moon17(Music)2026"Sixth."12And I'm going to show you how to do that.9The International Food Factor Conference is holding.
Since it's a large event for Professor Jajang, please check the URL for interested ones.
https://smartconf.jp/content/icph-icoff2026/
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