Scientists have discovered another useful feature of red wine
Scientists have discovered that red wine in small quantities slows down the development of cognitive disorders associated with age and neurodegenerative diseases such as Alzheimer’s and Parkinson’s disease. Under a moderate amount scientists imply no more than 250 milliliters per day.
The researchers, led by Dr. Esteban-fernández from the Institute of research of food products in Madrid, decided to study the intestinal metabolites produced by human body after drinking wine.
Dr. Esteban Fernandez and his team identified these metabolites from urine and feces of people who regularly consume wine in moderation. The researchers added the resulting metabolites to human neurons, and then induced stress in the cells to simulate the conditions that usually lead to neuronal death during neurodegenerative diseases.
Research has shown that wine obtained from metabolites prevent the death of neurons under stressful conditions. Critical for the protective effect is the exact composition of wine metabolites. In addition, this composition in turn depends on the composition of the intestinal microbiome, i.e. the trillions of microorganisms living in the gut. The microbiome of the intestine responsible for processing and breakdown of the wine into different metabolites, including phenolic acids and aromatic compounds.
In other words, differences in the microbiome of the gut lead to different metabolites, which confirms the idea that people benefit from eating differently. Individual difference is a factor that cannot be ignored in the process of studying the effects of certain health products.
“I do not advocate replacement drugs diet, but I want to raise people’s awareness about how our food helps to prevent diseases or reduce their risk. All you need is to maintain a balanced diet,” – commented on the importance of balanced nutrition to prevent neurodegeneration Dr. Esteban Fernandez.
Despite the fact that Esteban Fernandez advocated a diet low in fat, rich in fruits, vegetables and warns against excessive preoccupation with food, calling to distinguish true and false information about the beneficial diet.
“Today’s society is full of false myths about diet. The role of science and media is to avoid the spread of these rumors, and to inform people about the importance of diet for health,” he said.
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