A recent study shows that resveratrol (a trace molecule found in red wine) could help prevent or delay the onset of Alzheimer’s by affecting a protein called amyloid beta 40, or Abeta40.
We found this interesting story on the Live Science website (link below). Here’s an extract:
In the study, about 120 people with Alzheimer’s disease took either a medication made from the compound, called resveratrol, or a placebo, daily for a year. The dose of resveratrol was high — about the equivalent of the amount found in 1,000 bottles of red wine, the researchers said.
Resveratrol appeared to have an effect on levels of a protein called amyloid-beta40, or Abeta40. Usually, as Alzheimer’s disease gets worse, the levels of Abeta40 decline in a person’s cerebrospinal fluid (CSF), which surrounds the brain and spinal cord. Researchers think this decline occurs because Abeta40 builds up in the brain instead of the CSF, leading to symptoms of Alzheimer’s disease.
View the original article on Red Wine and Alzheimer’s at:
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