Factors such as moderate red wine consumption are receiving increasing attention for its potential preventative impact on Alzheimer's disease.
Giulio Maria Pasinetti, MD, PhD
Saunders Family Chair and Professor of Neurology at the Icahn School of Medicine at Mount Sinai
The mechanisms through which select polyphenol metabolites from red wine exert their beneficial effects have been strongly investigated in terms of bioavailability particularly in the brain.
Current studies from the CMIN are demonstrating that the potential beneficial effect of responsible moderate consumption of red wine may be a reflection of metabolism of select polyphenols found in red wine, which, by reaching the brain, may attenuate Alzheimer's disease neuropathology, and memory deterioration in a mouse model of Alzheimer's disease.
This pioneering work is another step forward in Alzheimer's research at Mount Sinai and across the globe for this growing health concern that has devastating effects.
Furthermore, findings about nutrition and responsible changes in dietary lifestyle give additional support to researchers and families, through a glimpse of light at the end of the long dark tunnel, for future prevention of this disease.
A recent study, discussed in Neuroscience News, appears to bring this field of research one step closer on how to prevent age-related cognitive impairment and Alzheimer's disease.