Researchers have discovered that consuming red wine and dark chocolate slows down the process of Alzheimer’s disease.
As indicated by specialists at Georgetown University Medical Center, the purpose behind this deferral is resveratrol, found in foods, for example, grapes, wine, raspberries and dark chocolate.
Researchers have found that this natural compound slows down mental illness in Alzheimer’s patients. The team believes that resveratrol reduces the ability of harmful immune molecules to penetrate the brain tissue, which is already injured by inflammation caused by the disease.
Scientists believe the damage is caused by accumulated abnormal proteins that damage and destroy neurons. Research has shown that the molecules can cause inflammation in the blood, which reaches the blood-brain barrier.
Resveratrol, however, blocks this barrier and reduces the level of protein they need to break through. This also stops the harmful inflammatory molecules from penetrating the brain tissue. Specific molecules of cerebrospinal fluid taken from participants with Alzheimer’s disease were used in the study.
The participants were divided into two groups. One group, 19 people used placebo, and the other 19 people were treated with resveratrol throughout the year in an amount equal to 1,000 bottles of red wine. The outcomes demonstrate that patients utilizing resveratrol had 50 percent less protein ready to get through the blood-mind obstruction.