We all know that food is best paired with wine to delightfully complement the flavours of a meal. Now, French scientists have proved that the reverse is also true – fats in food interact with ...

Dietary uptake of polyphenols alters the gut microflora and stimulates the secretion of specific hormones that induce cross-talk with the brain via the sensory nerves. The astringent and bitter ...

Scientists regularly uncork fresh insights into beer and wine — even though they were invented thousands of years ago. Four recent discoveries go beyond buzz and bouquet, diving into the haziness and ...

Flavanols are plant-derived compounds known for their astringent taste, exhibiting pro- or antioxidant properties depending on the environment. Due to poor bioavailability, the mechanism of their ...