Researchers at the University of Reading (UK) have uncovered a link between regular consumption of champagne and prevention of disorders of memory. This study was conducted for 6 weeks on two groups of rat. One was fed classically as control population, while the second consumed food mixed with champagne. At the end of this research, memory tests were performed on the subjects, the researchers found that there was a staggering 200% increase of the presence of a protein playing a key role in memory among rats fed with champagne. This is due to a compound found in black grapes used to make champagne, especially phenolic acid found in pinot noir and pinot meunier.
The Director of Research and biochemist Jeremy Spencer states that "this research is exciting because it shows for the first time that moderate consumption of champagne has the potential to influence on cognitive functioning such as memory." According to him two or three glasses of champagne per week could help fight memory loss associated with Alzheimer's disease.
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