In a recent issue of the Journal of Biological Chemistry, the researchers report that in the lab, compounds in red wine called polyphenols, blocked the formation of toxic protein clumps thought to destroy brain cells.
"In this new study, the compounds were shown to block the earliest stages of clumping, suggesting that polyphenols might prevent or reduce disease in humans," says David Teplow, a UCLA professor of neurology and senior author of the study.
See, I knew I was being healthy by drinking a lot of wine!
Cheers!
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