In their study, the researchers compared several teas, juices and wines as to their ability to neutralise so-called free radicals such as environmental pollutants and harmful by-products of the metabolism.
En su estudio, los investigadores compararon diversas infusiones, zumos y vinos para ver su capacidad en neutralizar los llamados radicales libres, como los contaminantes medioambientales y los subproductos que perjudican el metabolismo.