Winemaking Waste Proves Effective Against Disease-Causing Bacteria in Early Studies
January 17, 2008
A class of chemicals in red wine grapes may significantly reduce the ability of bacteria to cause cavities.
The recent study examined the make-up of polyphenols in red wine grape varieties and their ability to interfere with Streptococcus mutans (S. mutans), the bacteria that produces the substances most responsible for tooth decay. The study was conducted by assistant professor of Dentistry, Dr. Hyun Koo, of the Eastman Department of Dentistry and Center for Oral Biology in collaboration with the New York State Agricultural Experiment Station at Cornell University.
Read the full release here.
“Benefits of Red Wine” also featured on News 10 Whec.com .
Entry Filed under: Caries, Faculty, Research, Uncategorized. .
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