Red wine boosts brain and helps get rid of its cells inflammation as well as toxins including also those linked to Alzheimer’s disease, if consumed in a small amount, according to the new study disclosed in the Scientific Report.
Researchers from The University of Rochester Medical Center (URMC) have analyzed what the impacts of the low and excessive levels of red wine consumption left in the brains of the mice in laboratory. The research explores the way of cleaning up in the brain, known as glymphatic system, which has been released in the Scientific Reports, an online scientific mega journal.
glymphatic system in the brain acts like a flush, which is a component called as cerebral spinal fluid (CSF). This brain cleaning substance gets pumped in to the brain tissues, which then clears out the wastage in the brain. It also removes toxins including amyloid beta and tau protein, which are linked to Alzheimer’s disease as well as some types of dementia.
Maiken Nedergaard, M.D., D.M.Sc., a co-director at the Center for Translational Neuromedicine of University of Rochester Medical Center (URMC) is the leading author of the published study in the online journal Scientific Report.
Nedergaard stated that, “Prolonged intake of excessive amounts of ethanol is known to have adverse effects on the central nervous system. However, in this study we have shown for the first time that low doses of alcohol are potentially beneficial to brain health, namely it improves the brain’s ability to remove waste.”