Red Wine Molecules may Slow Down Alzheimer’s

Resveratrol, a polyphenolic compound found in red wine, has been mentioned for years for its apparent powers to prolong life and protect against a range of ailments.

Previously, clinical trials had found that resveratrol in tablet form, containing concentrated amounts to quantities found in 1000 bottles of red wine, slows down Alzheimer’s symptoms in patients suffering from the disease.

Red wine contains the polyphenolic compound resveratrol

Studies showed that resveratrol appears to restore the integrity of a permeable blood-brain barrier which helps to keep the brain clear of harmful immune molecules that contribute to an inflammation of nervous tissue associated with neuron degradation and cognitive decline.

A team of researchers at Australia’s University of New South Wales, led by neuroscientist Dr. Nady Braidy, has now revisited the idea to use a resveratrol pill. But, as to avoid side effects associated with such ultra-high doses, the scientists tried combining lower measures of resveratrol with other compounds.

They created a treatment that combined moderate dosages of resveratrol to the equivalent of the amount found in 13 bottles of red wine with two other naturally occurring compounds also present in red wine that have been shown to have healthful properties. One is another antioxidant (which attracts free radicals containing oxygen) and the other one a chelating agent (which latches onto metal ions).

Braidy tested the new composite treatment on less than 30 subjects and saw that the supplement increased the activity of NAD+, a compound found in all living cells that has been linked to treating age-related neurodegenerative diseases like Alzheimer’s.

The results again suggest that the mix of resveratrol and other molecules in a glass of wine can provide neuroprotective benefits.