Can Dark Chocolate and Red Wine Slow The Progression of Alzheimer’s?

September 16, 2015

A new study has discovered that compounds found in dark chocolate and red wine might be able to slow the progression of Alzheimer’s disease. The compound resveratrol produced measurable differences in the disease’s advancement with people who have mild or moderate Alzheimer’s. Patients who consumed two grams of resveratrol  a day had the protein known as beta amyloid become stabilized. Normally, this protein found in the brain, blood stream and spinal fluids declines and changes and forms toxic beta amyloid plaque in the brain. However, the reveratrol slowed the growth of the amyloid levels. This study showed further proof that the compound stimulates enzymes and slows down the metabolism and age-related changes in the cell.

Reservatrol is found in dark chocolate, red wine, grape skins, peanuts and other plants. Plants produce even more of the compounds when exposed to stressors like cold or fungus infections. Researchers believe the compound stimulates enzymes called sirtuins, which affect aging and metabolism. Sirtuins are called the guardians of the cell because they enhance the cell’s ability to withstand stress and survive damage, especially when being deprived of calories. Reservatrol is a mimic of calorie restriction without actually restricting the calories.

Some participants taking the reservatrol had a gram twice a day which is the equivalent of 1,000 bottles of wine. Those taking the compound lost weight while some experienced nausea and diarrhea as a side-effect. Those who took the placebo gained weight. One of the findings found that there was a decline in brain volume, suggesting a reduction in the inflammation that accompanies Alzheimer’s disease. The National Institute on Aging funded the study.

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