Health Watch: Champagne Boosts Brainpower (by Jacob Gaffney)

Posted: March 30, 2013 by wynmaker in Alcohol, MCC, Research, Sparkling, Wine, World wine news
Tags: , , , , , , , , , , , , , , , , , ,
No more being blond!

No more being blond!

 

Researchers serve bubbly to lab rats and see improved memory; two studies look for links between alcohol and cancer

Champagne may bubble with more than deliciousness. According to research from a team at the Chemistry, Food and Pharmacy department of the University of Reading in the United Kingdom, organic acids in the French sparkling wine actually increase brainpower.

In their report, published in the journal Antioxidants & Redox Signaling, the authors explain that research showing certain chemicals in foods can improve memory is extensive, but there is a lack of data on phenolic acids. The team served Champagne (equivalent to a glass per day for people) to lab rats for six weeks and found the rodents showed an improvement in spatial working memory, thanks to improved cell-cycle regulation in the cortex and hippocampus, the part of the brain that controls learning and memory.

Lead researcher Dr. Giulia Corona said the tests show promise for humans as well. “Daily supplementation with a low-to-moderate doses of Champagne for six weeks led to an improvement in memory,” Corona told Wine Spectator, “indicating phenolic compounds in Champagne may interact directly with nerve cells, improve the communication between cells and encourage nerves that carry electrical signals in the brain to regenerate.”

Read on …

 

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