Epidemiological studies have suggested that moderate consumption of red wine is associated with a lower incidence of Alzheimer's disease.
The purpose of this study was to determine the molecular mechanism of the action the red wine phytochemicals on the development of Alzheimer's disease. The main phytochemical in red grapes and red wine is
resveratrol. The study showed that resveratrol markedly reduces the levels of secreted and intracellular amyloid-beta peptides that cause the brain plaques leading to Alzheimer's disease. The levels of amyloid-beta peptides was much lower in cells treated with resveratrol.
Resveratrol does not inhibit amyloid-beta peptides production but promotes their degradation via a mechanism that involves the proteasome. The researchers concluded that a proteasome-dependent anti-amyloidogenic activity of resveratrol. Protesaome is a multi-protein complex that can digest proteins. They suggested that resveratrol could be used as a natural compound for the treatment of Alzheimer's disease. Although resveratrol is found in many plants and fruits, including grapes, red berries and peanuts, it is unlikely that the natural resveratrol levels will give the same effect as found in this study. However, red wine and red grapes contain other phytochemicals, including many antioxidants, which might work in synergy with resveratrol and may help to reduce the progression of Alzheimer's disease.
Source: Philippe Marambaud, Haitian Zhao and Peter Davies . Resveratrol Promotes Clearance of Alzheimer's Disease
. J. Biol. Chem., Vol. 280, Issue 45, 37377-37382, November 11, 2005