Drinking three glasses of champagne per week might prevent dementia, a study conducted by British experts at the University of Reading has shown.
The experiment involved aging laboratory rats, which were administered compounds that are common in Pinot Noir and Pinot Meunier, two red grape varieties.
These types of fruit are often used when producing champagne, and researchers sought to assess how regular doses would influence brain activity and memory. It was determined that the compounds, given on a daily basis for 6 weeks, had been successful in boosting cognitive retention, as well as spacial awareness.
Laboratory mice which had assigned to ingest these champagne ingredients had a much higher success rate when it came to completing a maze, in contrast with animals in the control group, which hadn’t benefited from this diet.
According to the study authors, this suggests that having up to 3 glasses of champagne per week might lower the risk of developing neurodegenerative disorders, such as Parkinson’s disease and other forms of dementia.
Apparently, this is because the bubbly drink contains phenolic acids, which are antioxidants that directly influence the hippocampus, a brain region which helps individuals create new memories. As a result, the compounds can guard the body from neurodegenerative diseases triggered by oxidative stress.
Moreover, this isn’t the only health benefit that sparkling red wine provides to those who favor it. It appears that since these alcoholic drinks also contain significant levels of polyphenols, they are beneficial in diminishing blood pressure and combating cardiovascular disease.
Having up to two such glasses per day might reduce the likelihood of suffering a stroke, by strengthening blood vessels and halting cell damage caused by free radicals.
Other scientists claim that these bubbly drinks might be good for cosmetic purposes as well, because the antioxidants they contain help purify the skin. Also, tartaric acid evens out complexion, while the antibacterial effects of this beverage prevent breakouts.
Following recent findings suggesting how champagne might boost cerebral activity, researchers led by Dr. Jeremy Spencer are now planning to conduct a follow-up study, in order to test the consequences of such an unusual “treatment” on 50 volunteers.
Their aim is to bring together a group of 40 senior citizens, and have them drink champagne for a period of 3 years, so as to assess the impact of this behavior on brain health.
It is hoped that the results of the animal experiment will be replicated, and human subjects will also experience an improvement as far as cognitive function is concerned, after moderately consuming this type of fizzy drink.
Representatives of the Alzheimer’s Society have also emphasized that while these initial results might be promising or worthy of interest, it is essential to test their validity at a larger scale, in a clinical trial involving human patients.
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