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Furthermore, the accumulation of phenolic compounds and glutamate in SQ silage, as well as lactic acid bacteria, may have contributed to the decrease of histamine in the SA-1 rumen while also being responsible for the decreased levels of short-chain fatty acids in the rumen

PMID: 40980164, PMCID: PMC12448010, DOI: 10.1016/j.jhepr.2025.101517

The results showed that the changes in total cholesterol, HDL, LDL, triglyceride, liver function, and other markers during the 12-month wine consumption were not varied significantly between red and white wine groups, regardless of the significant difference in the polyphenolic compounds between the two wines

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