Polyphenols prevent bacteria from entering the tissues of the oral cavity.
In their past work staff at the Food Research Institute in Madrid showed that polyphenols – antioxidants in red wine – have a good effect on the composition of the oral microbiota but how they work was unclear.
This time, biologists have shown that chemical compounds in red wine prevent bacteria from entering the tissues of the oral cavity.
We are talking about bacteria that cause tooth decay, periodontitis – inflammation of the root of the tooth and surrounding tissues, and gingivitis – inflammation of the gums. Even a small amount of polyphenols destroys bacteria which are harmful to the oral cavity.