The authors explain that the research indicating that certain chemicals in foods may improve memory is extensive, but there is a lack of data on phenolic acids. The team fed Champagne to lab rats giving them the equivalent of a glass for human consumption daily, for six weeks. It was observed that the rodents showed an improvement in spatial working memory, thanks to improved cell-cycle regulation in the cortex and hippocampus, the part of the brain that controls learning and memory.
Lead researcher Dr. Giulia Corona said the tests show promise for humans as well. "Daily supplementation with low-to-moderate doses of Champagne for six weeks led to an improvement in memory," Corona told Wine Spectator which made the report summary available online, "indicating that the phenolic compounds in Champagne may interact directly with nerve cells, improve the communication between cells and encourage nerves that carry electrical signals in the brain to regenerate."
The study seems to be an extension or at any rate a step forward from the previous study conducted by the same institute. According to research published in the April 18, 2007 issue of Journal of Agricultural and Food Chemistry and reported by delWine in May, the researchers had studied the effect of champagne on the brain against injuries incurred during a stroke and other ailments and found it protected against brain injuries since ‘It abounds with organic compounds that helped protect mice neurons in lab tests.’
That study had also been conducted by the University of Reading in England, in collaboration with the Università Degli Studi di Cagliari, in Monserrato, Italy. "At this stage it is too early to say whether drinking Champagne may have a beneficial effect on brain aging," it was said then by the researchers, as it remains to be seen if the wine would have a similar effect on human brain cells as it did on those of mice. "However, we are about to begin a new human investigation where we will attempt to address this. Hopefully we will be able to shed more light on the potential beneficial effects of Champagne on human health in the future," they said.
Even after 7 years, researches are still focused on the study on rats. The researchers also did not study the results with other sparkling wines from UK or even France in order to compare the results for different sparkling wines. One can safely presume that the Franciacorta and several other sparkling wines with grapes of Champagne - Pinot Noir, Chardonnay and Pinot Meunier - would give similar results, even if the other bubblies like Prosecco and Cava may have similar findings.
In any case, one can benefit from several other healing power of champagne if one believes in the writing of the book The Healing Power of Champagne by Drs. Tran Ky and Francois Drouard and reviewed by delWine in June, 2007. Whether you believe that champagne makes you brainier or not and awaiting the results of the future study that may be carried out, enjoy a frequent glass of champagne, or Franciacorta or Prosecco, Cava or other bubblies. Remember, it may be helpful in making you more brainy.
Tag : Champagne, Journal of Agricultural and Food Chemistry, Franciacorta, The Healing Power of Champagne |