Compound in Red Wine Could Fight Alzheimer’s

Compound in Red Wine Could Fight Alzheimer’s

A recent study conducted at Mount Sinai School of Medicine in New York shows the possibility that polyphenols derived from red wine could treat Alzheimer’s disease.

Lab tests on rats showed that red wine polyphenols broke down amyloid-beta plaques which obstruct brain pathways in Alzheimer’s.

While this is seemingly good news for red wine drinkers the world over, a few issues make it necessary to continue research before a therapy can be developed for people with the disease. In testing on rodents, a red-wine-based supplement was metabolized by the body without benefit so a synthetic polyphenol needs to be created that can easily travel to the brain. Researchers also discovered that not all red wine grapes are created equal. Grapes from different regions may have compounds with varying structures.

Just in case, I think I’ll have an extra glass of red wine with dinner.

 

Compound in Red Wine Could Fight Obesity

Compound in Red Wine Could Fight Obesity

Researchers at Purdue University report that a compound found in red wine can block the development and growth of fat cells. The compound, piceattanol, is similar in structure to resveratrol, which is also found in red wine, and is thought to fight cancer and heart disease; it converts to piceattonal after consumption.

Piceattonal is found in both red grape seeds and the skins, as well as in blueberries and passion fruit.

Kee-Hong Kim, an assistant professor of food science at Purdue, and coauthor of the study, explains:

“Piceatannol actually alters the timing of gene expressions, gene functions and insulin action during adipogenesis, the process in which early stage fat cells become mature fat cells. In the presence of piceatannol, you can see delay or complete inhibition of adipogenesis.”

The Purdue researchers say they plan to do more research on this compound and whether it could be used as a method to counteract obesity.

 

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