‘A compound found in grape seed extract reduces plaque formation and resulting cognitive impairment in an animal model of Alzheimer’s disease, new research shows. The study appears in the June 18 issue of The Journal of Neuroscience.
Lead study author Giulio Pasinetti, MD, PhD, of Mount Sinai School of Medicine and colleagues found that the grape seed extract prevents amyloid beta accumulation in cells, suggesting that it may block the formation of plaques. In Alzheimer’s disease, amyloid beta accumulates to form toxic plaques that disrupt normal brain function. [..]
Moderate consumption of red wine—approximately one glass for women and two glasses for men, according to the Food and Drug Administration—and its constituent grape compounds has reported health benefits, particularly for cardiovascular function. Pasinetti previously found that red wine reduced cognitive decline in mice genetically modified to develop Alzheimer’s disease. In subsequent studies, Pasinetti and colleagues have attempted to isolate which of the nearly 5,000 molecules contained in red wine are important in disease prevention. “Our intent is to develop a highly tolerable, nontoxic, orally available treatment for the prevention and treatment of Alzeheimer’s dementia,” Pasinetti said.’