Studies have shown that people who consume moderate amounts of red wine and other types of alcohol may be at reduced risk for Alzheimer’s disease, but it may be that there is something else that tipplers do or don’t do that affects their risk of developing Alzheimer’s, Carrillo says. “People who drink alcohol or eat healthy may be healthier in other aspects of their life, so it is difficult to disentangle whether it’s the healthy diet that protects them versus other healthy behaviors.”
1. Antioxidants in wine safeguard memory.
Red wine is chock full of the antioxidants anthocyanin, chlorogenic acid, catechin and quercetin. Quercetin — a particularly powerful flavonoid anti-inflammatory also found in onions, apples and tea — helps keep blood sugar levels stable. It’s essential to avoid wild spikes in blood sugar to guard against the harmful effects of chronic inflammation in the body.
In a recent study published in the Journal of Agriculture and Food Chemistry, quercetin was found to be more powerful than vitamin C in its ability to decrease oxidative stress in the cell membranes of nerve cells.
2. Resveratrol in red wine helps reduce the risk of Alzheimer’s disease.
According to a Japanese study, resveratrol, a polyphenol antioxidant found in grapes and red wine, helps reduce the risk of Alzheimer’s disease by neutralizing the plaque buildup that is a precursor to Alzheimer’s and dementia. Resveratrol also helps to lower total cholesterol, decrease harmful LDL cholesterol and increase helpful HDL cholesterol. This is important not only for your cardiovascular system but also for your brain, which relies on a steady supply of oxygen-rich, energizing blood.
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