Health experts warn not to raise your glass just yet, but recent studies have shown a link between red wine consumption and a decrease in amyloid-beta proteins, which cause Alzheimer’s inducing plaque in the brain.
A team at New York’s Mount Sinai Medical Center tested mice to determine the effects of red wine on the brain. Three groups, separated into cabernet sauvignon drinkers, plain ethanol drinkers, and teetotalers spent 7 months on their drink of choice before being subjected to a variety of mazes. The cabernet group surpassed the other groups in all tests performed, and showed noticably lesser amounts of amyloid-beta protein build up in their brains.
The researchers warn that there is "no direct experimental evidence" that red wine or polyphenols in wine "beneficially influence" Alzheimer’s disease, but tests indicate that the amount ingested by the test mice would equal one 5 ounce glass per day for women, and two 5 ounce glasses per day for men.
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