Resveratrol, a compound found in grape skins and red wine is thought to impact Alzheimer’s disease biomarker, said a study reiterating series of research reports which appear often in support of red wine consumption.
However this time, citing the largest nationwide clinical study of high-dose resveratrol intake by people with mild to moderate Alzheimer’s disease, it was found that a biomarker that declines when the disease progresses was stabilized in people who took the purified form of resveratrol, which occurs in red grapes, raspberries, dark chocolate and some red wines.
However, Principal investigator R. Scott Turner, was cautious that he was not recomending resveratrol outright to treat Alzheimer’s as it is a single study and need more studies to back it up.
When patients were treated with increasing doses of resveratrol for 12 months, they showed little or no change in amyloid-beta40 (Abeta40) levels in blood and cerebrospinal fluid, said Turner.
The decline in Abeta40 is visible as dementia worsens and Alzheimer’s disease progresses but researchers can’t conclude still, Turner said. The researchers obtained brain MRI scans on participants before and after the study, and found that resveratrol-treated patients lost more brain volume than the placebo-treated group, which he terms as comfounding.
The study is published online in Neurology.
Resveratrol, an antioxidant, is known to have positive effects on the hippocampus, an area of the brain that is critical to memory functions, learning and mood.
It has been much demand by researchers for its ability to improve memory, stop Alzheimer’s disease and also keep demntia at bay as both humans and animals show a decline in cognitive capacity after middle age.