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FRANCISCO TOMAS BARBERAN
In 2000, Spanish scientists used low-level UV light to triple resveratrol content in wine grapes. 2 years later, that same research team found one grape variety's antioxidant levels had jumped an unbelievable threefoldLow-level ultraviolet irradiation and refrigeration can significantly boost resveratrol levels in grapes. This treatment can make wine a mo...
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