Eating Fabulous

Cabernet Sauvignon Wine Reduces Risk for Alzheimer’s Disease

by ruth on September 27th, 2006

The rate it’s going, Cabernet Sauvignon will start to earn the label of a “health drink”. Not only is it good for the heart, it also seems to reduce the risk of Alzheimer’s Disease.

“ 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 ~7 months significantly reduces AD-type β-amyloid neuropathology, and memory deterioration in ~11-month-old transgenic mice that model AD,” reported researchers Dr. Giulio Maria Pasinetti and Dr. Jun Wang at Mount Sinai. “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 AD clinical dementia.”

The study entitled “ Moderate Consumption of Cabernet Sauvignon Attenuates β-amyloid Neuropathology in a Mouse Model of Alzheimer’s Disease” is in press, and will be published in the November 2006 issue of The FASEB Journal. The results will also be presented at the Society for Neuroscience Meeting in Atlanta, Georgia on October 14-18, 2006. Or you can read the general overview of the study from the Mount Sinai press release.

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POSTED IN: Healthy Beverages, ~Mental Health