This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
News
Biohacker says red wine helps brain health
A Los Angeles-based biohacker and author has reasserted that properties found in red wine can help with brain health.
While it is fairly well known that in the polyphenols found in red wine can help with heart health, when consumed in moderation, the impact of them on the brain is less advertised.
The news follows reports that red wine should be taken off the so-called Mediterranean diet, and scientists claiming that years of alcohol research illustrating its positive properties in moderation should be discounted.
But according to author and biohacker Melanie Avalon, it is important to note how the polyphenols have a specific, positive impact on the brain.
Polyphenols
Avalon told Fox News Digital: “These polyphenols may also increase neuroplasticity and reduce the accumulation of misfolded beta-amyloid and tau proteins, which are often found in patients with Alzheimer’s and dementia,” she told Fox News Digital via email.
“Antioxidants found in wine, including the aforementioned resveratrol, may also support longevity via the activation of epigenetic and longevity pathways.”
Avalon was interviewed alongside physician Dr. Azza Halim, with both stating that the key to unlocking the health benefits of alcohol, especially red wine, was to drink in moderation.
Benefits
Halim highlighted the general recommendation of one glass for women and two for men, but also said that the type of wine was critical to maximising the benefits.
Avalon added that conventional wine, particularly in the US, is “often high in alcohol, sugar, additives and pesticides”, which could impact the health elements.
Instead, Avalon cautioned that consumers should search for organic and biodynamic wines that “do not have these compounds”.
She also highlighted how regionality and where wine is produced can have an impact.
Regions
“Choose wines from higher altitudes and cooler climates like Europe, as they tend to have lower sugar and alcohol content compared to wines from warmer regions,” Avalon added.
In terms of varieties, she said that those with lower alcohol and sugar, such as Gamay, Cabernet Franc and Grenache, rather than the higher alcohol Syrah or Cabernet Sauvignon varieties.
Although it should be noted the latter red grape varieties do have higher levels of resveratrol, which have been shown to benefit health health.
Related news
Soil health: the foundation for organic wine production success