Researchers have found that a compound in red wine or grapes may help to minimize brain damage from strokes.
Many Americans have suffered from a stroke, whether it’s themselves or family members. As many people know, strokes can be very unexpected and the results can be permanent.
A stroke can occur when there is blockage of blood flow to the brain, which means oxygen and nutrients cannot enter. The brain’s neurons in the affected areas begin to release excitatory amino acid neurotransmitters. The transmitters encourage calcium to move into the neurons resulting in free radicals that can be very hazardous.
Research has discovered that resveratrol--a compound found in grapes--can absorb the free radicals, stopping them from doing any more damage to the brain.
Science Daily News November 27, 2003
It appears that not only is this molecule useful for longevity and preserving vegetables and fruit but now it might minimize the effects on brain damage with stroke victims.
Wine is the primary dietary source of resveratrol, which has been found in at least 72 species including mulberries, peanuts and grapes, but it is also found in enriched grape skins. Fresh grape skin contains about 50 to 100 micrograms of resveratrol per gram, while red wine concentrations range from 1.5 to 3 milligrams per liter.
Wine does appear to be reasonably safe in moderation, however there are some precautions that need to be taken in regard to red wine, or any alcohol, consumption. While drinking about one glass of red wine each day may yield some benefit, drinking two or more glasses (of wine or any alcoholic beverage) may offset the benefit and increase your risk of certain cancers.
When drinking red wine you need to check on the growing conditions of the grapes and how the wine is made. If the wine isn’t made with organic grapes, it may contain no resveratrol at all.
You also need to be aware that consuming large amounts of wine or grapes will increase insulin levels and eventually have a negative impact on your health.
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