As a teenager in college, I have been warned of the consequences of drinking alcohol by my parents and many other adults. But no one ever mentioned there could be benefits of it as well- in moderation of course. Alcohol is known for its horrible effects the morning after including the headache, fogginess, and maybe even nausea. What is unknown is that some alcoholic beverages can benefit the body in rare ways. Red wine is said to somehow decrease the risk of getting Alzheimer’s disease. Because Alzheimer’s is such a common disease, it makes me believe it is very hard to cure. How can something as simple as red wine stave off the effects? Is it only red wine that has this ability or are there other foods or substances?
According to Science Line studies of France and Denmark, those who drank two or three glasses of red wine a day fared better than those who drank none or those who drank heavily. Neurobiologists wanted to see if red wine would help grey matter. Grey matter is mostly made up of neuronal cell bodies and processes signals from sensory signals. It also helps process information in the brain. If red wine reinforces the grey matter then it can process information better, or at least as well as it always has, and discourage the degeneration that comes with Alzheimer’s Disease. One study that looks to prove this used mice for experimentation. These mice were bred to develop a disease that resembles Alzheimer’s. Different chemicals were distributed to the mice that are found in red wine. The results showed that a grape-derived polyphenol enabled learning and grey matter stability the most. Polyphenols are antioxidants that can protect against certain effects of aging. Another study published in the journal Neuropsychiatric Disease and Treatment found similar results. They found that moderate drinkers were 23 percent less likely to Alzheimer’s or memory loss than others. However, this study describes moderate drinking as only one drink for a woman and two for a man rather than two to three. Although their study encourages the idea that drinking opposes Alzheimer’s, they do not propose that one should take up drinking to do so as the effects of drinking are too small to redeem it.
David Teplow describes the mechanism of this process using the analogy of cooking pasta. The proteins that form alzheimer’s are like cooked noodles- soft and flexible. When noodles are taken out of water, they become hard and stable again. These hardened noodles are like unhealthy Alzheimer’s proteins. Teplow says this is how the polyphenol stops Alzheimer’s at all steps of the process. However, with the two studies combined, it does not sound to me as though the chemicals from one or two glasses of wine are enough to stop the process altogether. These results could be a false positive and there could be a confounding factor such as a chemical from something completely unrelated that we do not know about. The majority of studies that have been conducted so far have only been imposed upon animals and not humans. Further research and the following human experimentation will have to occur for red wine to be taken seriously as an Alzheimer’s-fighting method.