Cabernet Sauvignon Red Wine Reduces The Risk Of Alzheimer's Disease

"Our study is the first to report that moderate consumption of red wine in a form of Cabernet Sauvignon delivered in the drinking water for ~7 months significantly reduces AD-type β-amyloid neuropathology, and memory deterioration in ~11-month-old transgenic mice that model AD," reported researchers Dr. Giulio Maria Pasinetti and Dr. Jun Wang at Mount Sinai. "This study supports epidemiological evidence indicating that moderate wine consumption, within the range recommended by the FDA dietary guidelines of one drink per day for women and two for men, may help reduce the relative risk for AD clinical dementia."

"This new breakthrough is another step forward in Alzheimer's research at Mount Sinai and across the globe for this growing health concern that has devastating effects," say Giulio Maria Pasinetti, M.D., Ph.D., Professor of Psychiatry and Neuroscience, Director of the Neuroinflammation Research Center at Mount Sinai School of Medicine and lead author of the study and Dr. Jun Wang, Assistant Professor of Psychiatry and co-Author of the study. "These findings give researchers and millions of families a glimpse of light at the end of the long dark tunnel for future prevention of this disease."

People with AD exhibit elevated levels of beta-amyloid peptides that cause plaque buildup in the brain, which is the main characteristic of AD. An estimated 4.5 million Americans have AD. Presently, there are no known cures or effective preventive strategies. While genetic factors are responsible in early-onset cases, they appear to play less of a role in late-onset-sporadic AD cases, the most common form of AD. However, lifestyle factors such as diet and now moderate wine consumption are receiving increasing attention for its potential preventative impact on AD.

Using mice, with AD-type β-amyloid (Aâ) neuropathology, researchers at Mount Sinai tested whether moderate consumption of the red wine Cabernet Sauvignon changes AD-type neuropathology and cognitive deterioration. The wine used was delivered in a final concentration of approximately 6% ethanol. It was found that Cabernet Sauvignon significantly reduced AD-type deterioration of spatial memory function and Aâ neuropathology in mice relative to control mice that were treated with either a comparable amount of ethanol or water alone. Cabernet Sauvignon was found to exert a beneficial effect by promoting non-amyloidogenic processing of amyloid precursor protein, which ultimately prevents the generation of AD β-amyloid neuropathology.

This study was done in collaboration with Dr. Susan S. Percival at the University of Florida's Department of Food Science and Human Nutrition Department.