Blood Clots, Booze, Health Benefits, Stroke, Wine

Red Wine Protects The Brain From Stroke Damage

Comments Off on Red Wine Protects The Brain From Stroke Damage 23 April 2010

Two new articles report that scientists have discovered another benefit of drinking red wine. Red wine drinkers have significantly less brain damage after having a stroke…

Article #1 From the Daily Mail:
Red wine bolsters the brain’s defences against the damage of a stroke, say scientists.

A ‘wonder ingredient’ in the wine – already credited with powers ranging from extending life to burning off junk food – can minimise the harm done by a blood clot in the brain, claim the researchers.

Healthy mice given the compound resveratrol, which is found in the seeds and skins of red grapes, had significantly less brain damage after having a stroke than ‘teetotal’ rodents.


Article #2 From the Telegraph:
Researchers discovered that a compound found in red grape skins and seeds lessens the effect of a blood clot on the brain and aids recovery.

It could be so effective that the substance, known as resveratrol, reduces the long-term brain damage by as much as 40 per cent.

Professor Sylvain Doré at the Johns Hopkins University School of Medicine in Baltimore, said his study suggests that resveratrol increases levels of an enzyme already known to shield nerve cells in the brain from damage.

When the stroke hits, the brain is ready to protect itself because of elevated enzyme levels, he said.

“Our study adds to evidence that resveratrol can potentially build brain resistance to ischemic stroke,” said Professor Doré, the leader of the study, which appears in the journal Experimental Neurology.


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