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Eating grapes lowers cholesterol

Grapes, cholesterol, microbiome, acid, polyphenols, resveratrol, grape, seed, Medicine, David Geffen School, blood, Verrucomicrobia, bacteria, Akkermansia, Flavonifractor, Lachnospiraceae, Bifidobacterium, Dialister, Jieping Yang, PhD

Eating two helpings of grapes a day for a month has been found to increase microbiome diversity and reduce bille acid production by 40% and cholesterol by 6.1%.