再轉篇英文的，希望你能提供反證

Scientists at the University of California, Davis, have identified another group of chemicals in red wine that is linked to the ability to lower cholesterol. Called saponins, these glucose-based plant compounds are being found in an increasing number of foods. This is the first time they've been found in wine, says Andrew Waterhouse, Ph.D., Professor of Enology (wine chemistry) at the University of California, Davis.