Red wine and peanuts can help boost your memory say scientists
RED grapes have emerged as key in the battle to prevent Alzheimer’s disease, research shows.
Scientists have discovered that the fruit – found in a daily glass of red wine – and peanuts both contain a wonder anti-oxidant called resveratrol.
The compound, which protects cells against damage and helps prevent age-related mental decline, also mops up chemicals responsible for causing blood clots – the primary cause of coronary disease. Experiments showed that giving older rats the compound led to apparent improvements in learning, memory and mood.
The research has now led to hope that the same could apply to humans. Resveratrol, found in the skin of red grapes and in some berries as well, has been widely touted for its potential to prevent heart disease.
But Professor Ashok Shetty, of Texas A&M University, believes it also has positive effects on the hippocampus, an area of the brain that is crucial to the thought processes.
Both humans and animals show a decline in cognitive capacity after middle age, so the findings – published in the online journal Scientific Reports – may have implications for treating memory loss in the elderly.
The research said resveratrol may even be able to help people afflicted with severe neurodegenerative conditions such as Alzheimer’s, for which there is no cure.
Professor Shetty said: “The results of the study were striking. They indicated that for the control rats who did not receive resveratrol, spatial learning ability was largely maintained but ability to make new spatial memories significantly declined between 22 and 25 months.
The study provides novel evidence that resveratrol treatment in late middle age can help improve memory and mood function in old age
“By contrast, both spatial learning and memory improved in the resveratroltreated rats.”
Neurogenesis, the growth and development of neurons, roughly doubled in the rats given resveratrol compared to those acting as a control.
They also had significantly improved microvasculature, indicating improved blood flow, and a lower level of chronic inflammation in the hippocampus.
Professor Shetty added: “The study provides novel evidence that resveratrol treatment in late middle age can help improve memory and mood function in old age.”
Dementia commonly occurs during the mid to late 50s and its calling card is the rapid deterioration of behaviour, language skills and personality.
One in six people aged 80 and over has the debilitating condition and experts estimate there will be more than a million people with dementia in Britain by 2025.
Jessica Smith, research officer at the Alzheimer’s Society, said: “This small study shows some interesting potential benefits of a naturally occurring chemical in improving memory and mood.
“This study, however, does not show whether this would have any impact on the development of dementia in the long term.
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“More research is needed to establish whether these benefits are seen in larger studies and whether any effect on dementia risk can be found.
“Current evidence shows that the best way to reduce your risk of dementia is to exercise regularly, eat a Mediterranean diet and not to smoke.”
Previous studies have revealed that resveratrol – which can also be found in cacao beans, Japanese knotweed and some other plants – plays a key role in sparking a human stress response better known as “fight or flight”.
In turn, this triggers a process of DNA repair, which helps the body protect itself from damage. Only a tiny amount of the powerful antioxidant is needed to kick-start the healing process – roughly the amount in two 125ml glasses of red wine.
Tests have shown resveratrol was found to help quickly activate a protein responsible for repair and is thought to have a major influence on lifespan. It helps suppress molecules which cause inflammation as well as compounds in the blood which interfere with the production of insulin.
Consultant cardiologist Dr William McCrea prescribes his heart patients a daily tipple of red wine.
He is convinced the antioxidant properties have slashed the risk of a second heart attack in patients at the Great Western Hospital in Swindon, Wilts, by half. Dr McCrea also claims it cuts the risk of stroke by 20 per cent.
