Chemicals in Red Wine Effective Against Disease-Causing Bacteria

According to a study published recently in the Journal of Agricultural and Food Chemistry, a class of chemicals in red wine grapes may significantly reduce the ability of bacteria to cause cavities. The conclusions claim that specific polyphenols, present in large amounts in fermented seeds and skins cast away after grapes are pressed, interfere with the ability of bacteria to contribute to tooth decay.

It seems that the sort of wine known at pinot noir coulb be a potential source of next-generation drugs against oral disease.