Ib pab pawg kws tshawb fawb los ntawm University of Reading pom tias champagne muaj cov txiaj ntsig kev noj qab haus huv tib yam uas yav tas los pom hauv cawv liab. Qhov no yog vim nws muaj polyphenol antioxidants uas txo cov ntshav siab, yog li txo qhov kev pheej hmoo ntawm teeb meem plawv.
"Peb tau kawm tias tsawg kawg ntawm champagne ib hnub yog qhov zoo rau cov phab ntsa ntawm cov hlab ntsha," cov kws tshawb fawb tau piav qhia.
Antioxidant polyphenols kuj tau pom nyob rau hauv cocoa taum, qhia tias dej qab zib thiab zaub mov raws li cov taum no muaj txiaj ntsig zoo rau kev noj qab haus huv.
Kev tshawb fawb tau ua tiav kom nkag siab yog tias champagne muaj cov polyphenols txaus.
Cov tshuaj antioxidants no muaj nyob hauv cov cawv liab, tab sis lawv tsis muaj nyob hauv cov cawv dawb. Tab sis, txij li champagne yog tsim los ntawm kev sib xyaw ntawm cov txiv hmab txiv ntoo dawb thiab liab, cov kws tshawb fawb tau pom tias cov tshuaj polyphenols kuj tseem muaj nyob hauv nws.
Muaj ntau lub cib fim hauv lub neej kom noj qab nyob zoo thiab txhim kho koj txoj kev noj qab haus huv. Nws muab tawm tias chocolate tiv thaiv daim tawv nqaij los ntawm wrinkles, thiab
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