A new, slightly strange studies show that drinking champagne one to three times per week can help to counteract memory loss, delay the onset of degenerative brain disorders and improve spatial memory.
The study carried out by scientists at the University of Reading suggests that phenolic acids found in champagne help to modulate the signals in the hippocampus and cortex, which control learning and memory. Over time, proteins linked to the storage memories of the brain begin to break down, resulting in atypical brain ageing.
According to the study, phenolic compounds found in grapes pinot noir and pinot Meunier, work to alter and improve the number of proteins, thereby increasing cognitive memory.
The research was conducted on two groups of old lab rats. The first group was subjected to intaking a champagne supplement for six weeks, while the control group was fed alcohol supplements. The findings illustrated that the control group of rats exhibited no measurable changes, while the champagne supplemented rats exhibited improvements in spacial memory.
“These exciting results illustrate for the first time that the moderate consumption of champagne has the potential to influence cognitive functioning, such as memory. ” Professor Jeremy Spencer, Department of Food and Nutritional Sciences
Testing has yet to be carried out on humans but Dr. David Vauzour, a researcher on the study, hopes to move forward with his research providing the following statement:
“In the near future, we will be looking to translate these findings into humans. This has been achieved successfully with other polyphenol-rich foods, such as blueberry and cocoa, and we predict similar outcomes for moderate champagne intake on cognition in humans.” (source)
Phenolic acids are also present (in large quantities) in tea, coffee, red wine, plums, kiwis, cherries, citrus fruit, wheat, as well as other plants.
This article has been republished to thespiritscience.net with permission.