Chikwata chemasayendisiti kubva kuYunivhesiti yeKuverenga chakawana kuti champagne ine hutano hwakaenzana hwakawanikwa kare muwaini tsvuku. Izvi zvinodaro nekuti ine polyphenol antioxidants iyo inoderedza BP, nokudaro ichideredza njodzi yematambudziko emwoyo.
"Takadzidza kuti shoma shampeni pazuva yakanakira madziro emidziyo yeropa," masayendisiti akatsanangura.
Antioxidant polyphenols yakawanikwawo mucocoa bhinzi, zvichiratidza kuti zvinwiwa uye chikafu chinobva pane idzi bhinzi chine hutano hwakanaka.
Tsvagiridzo yakaitwa kuti unzwisise kana champagne ine polyphenols yakakwana.
Aya antioxidants anowanikwa muwaini tsvuku, asi haapo muwaini chena. Asi, sezvo champagne inogadzirwa nemusanganiswa wemazambiringa machena uye matsvuku, vesaenzi vakaratidza kuti polyphenols inogona kuwanikwa mairi.
Kune mikana yakawanda muhupenyu yekudya zvakanaka uye kugadzirisa hutano hwako. Zvakazoitika kuti chokoreti inodzivirira ganda kubva kumakwenzi, uye
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