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Red wine could hold dementia at bay

19th September 2006

A glass of red wind has been found to decrease the risk of Alzheimer's disease.

According to a new study from the Mount Sinai School of Medicine, moderate red wine consumption – particularly Cabernet Sauvignon – could reduce the incidence of Alzheimer's disease.

Emphasis has shifted recently to studies of natural preventatives such as this in attempting to find treatments for Alzheimer's and the positive physiological impact of foodstuffs such as Cabernet Sauvignon are now being discovered.

"Our study is the first to report that moderate consumption of red wine in a form of Cabernet Sauvignon delivered in the drinking water for seven months significantly reduces Alzheimer's-type amyloid neuropathology and memory deterioration in 11-month-old transgenic mice that model [the disease]," said researchers Dr Giulio Maria Pasinetti and Dr Jun Wang in a statement.

"This study supports epidemiological evidence indicating that moderate wine consumption, within the range recommended by the FDA dietary guidelines of one drink per day for women and two for men, may help reduce the relative risk for Alzheimer's disease clinical dementia."

The wine was found to change the way in which amyloid precursor protein, one of the causes of plaque build up in the brain that is a characteristic of Alzheimer's, is processed, leading to a prevention of such a build-up.