Red Wine and Chocolate

Compound found in red wine and chocolate may prevent Alzheimer deterioration

Michelle Blum, Acupuncturist and Naturopath in the Brisbane Southside suburb of Moorooka shares a study that looks at the connection between certain compounds found in everyday food and their health-promoting effects.

In particular, a compound found in red wine, chocolate and red grapes known as resveratrol is showing promising effects in slowing down the progression of Alzheimer's Disease according to a recent study.

One of the main bio-markers involved in Alzheimer’s Disease known as Amyloid-Beta Plaques was found to become stabilised in patients with moderate to advanced Alzheimer’s disease.  This resulted in a slowing down of mental decline as compared with the placebo group.

The latter was found to have lower levels of Amyloid Beta Plaques in the cerebrospinal fluid and plasma indicating that more plaque was being deposited in the brain where it caused the death of nerve cells.

Though found in the above-mentioned foods, the preferred sources of resveratrol which is a potent anti-oxidant would be foods such as raspberries, mulberries, pomegranate and raw cacao.

Resveratrol is thought to be able to penetrate the blood-brain barrier and along with having actions on the Central Nervous System, it is also thought to help with depression, weight loss and cancer.

http://www.medscape.com/viewarticle/851172#vp_2
http://articles.mercola.com/sites/articles/archive/2015/09/28/resveratrol-alzheimers-disease.aspx