Scientists conducted an experiment and found that red wine protects brain cells from death. Research paper published in Frontiers In Nutrition.
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The death of brain cells is often accompanied by the active development of Parkinson's and Alzheimer's diseases. These two dangerous diseases can be triggered by oxidative and nitrosative stresses (reactive oxygen and nitrogen forms affect brain cells). When such processes occur, the structure of the cells is damaged, its functions are disrupted, and the program for the self-destruction of neurons responsible for memory is activated.
Scientists have found that some of the components of wine, namely flavans, when they enter the intestines, are converted into propionic, phenylocetic and benzoic acids. They directly affect the brain and stop cell death.
As part of the experiment, scientists kept cultures of human neuroblastoma cells in solutions of red wine metabolites of different concentrations throughout the day. According to the results of the study, the highest activity was demonstrated by 3,4-dihydroxyphenylocetic acid (protocatechuic acid). Equally good results were recorded at low and high concentrations. It was noted that derivatives of phenylocetic and propionic acids also reduced the death of brain cells.
According to the findings of scientists, the use of red wine only in small quantities reduces the risk of memory problems.