Could wine became a protective layer and effect the brain? A team of researchers at the Institute of Food Science Research in Madrid, Spain have studied that the compounds present in red wine could effect the anti-aging properties.
Red wine which contains polyphenol antioxidants, which is beneficial in delaying the onset of cognitive impairments in aging and neurodegenerative diseases like Parkinson’s and Alzheimer’s disease.
Resveratrol is a substance found in wine and chocolate than could prevent age related memory loss.
In order to investigate the molecular mechanisms behind the neuroprotective actions of wine, the researchers studied that certain compounds are left behind after the wine has passed through the gut – wine-derived human gut metabolites.
These are found in the urine and faeces of people who drink on a regular and moderate basis.
For studying the effects of these metabolites on the brain, the compounds were added to human cells under stress conditions compounds were added to human cells under stress conditions.
These are similar to the initial stages of certain neurodegenerative disorders.
However, the wine metabolites protected the cells from dying due to the stress conditions.
Antioxidants nutrients are mainly found in brightly coloured fruit and vegetables. The fruits and vegetables found such as carrots, apricots, sweet potato, bell peppers and green leafy vegetables like, cabbage, spinach, peas, avocado, etc.