Inside Front Cover: Polyphenols and Ulcerative Colitis: An Exploratory Study of the Effects of Red Wine Consumption on Gut and Oral Microbiome in Active‐Phase Patients

Abstract

Mol. Nutr. Food Res. 2022, 66, 2101073 DOI: 10.1002/mnfr.202101073 Moderate and regular red wine consumption seemed to improve the clinical status and symptoms of Ulcerative Colitis (UC) patients in the active phase of the disease. This pioneering pilot study suggests an increase in bacterial diversity in the microbiome of patients after wine polyphenols intake, both in the oral and intestinal environment. This is reported by M. Victoria Moreno-Arribas and co-workers in article number 2101073.