For years now we’ve known that drinking red wine in moderation can be beneficial to a person’s health.
Scientists discovered a few years ago that moderate wine intake can delay the onset of cognitive impairments in aging and neurodegenerative diseases like Parkinson’s and Alzheimer’s disease.
Dr. Esteban-Fernández from the Institute of Food Science Research in Madrid and her colleagues have been investigating the molecular mechanisms that give wine this ability.
Instead of examining the wine directly from the bottle, this team studied the compounds that were left over in the human body after the wine had already passed through the system.
To see how effective these leftover cells were, they added them to human cells under stress conditions that usually lead to the degenerative diseases mentioned in this article.
What they found is amazing. The leftover cells basically protect the human cells from dying out due to the stress conditions.
A word of caution, however. Because of differences in the way our bodies break down different foods, some people may not experience the protective power of wine as well as others.