Researchers at Johns Hopkins say they have discovered the way in which red wine consumption may protect the brain from damage following a stroke.
Two hours after feeding mice a single modest dose of resveratrol, a compound found in the skins and seeds of red grapes, the scientists induced an ischemic stroke by essentially cutting off blood supply to the animals’ brains.
Click to continue reading “Red Wine May Shield Brain From Stroke Damage”
Posted in Diet and Exercise 
Tags: Brain Cells, Brain Damage, Cardiovascular Events, Critical Care Medicine, French Paradox, Heme, Ischemic Stroke, Johns Hopkins University, Johns Hopkins University School, Johns Hopkins University School Of Medicine, Low Incidence, Moderate Wine Consumption, Molecular Sciences, Nerve Cells, Purported Health Benefits, Red Wine, Resveratrol Supplements, Saturated Fats, Stroke Damage, Vitamins And Minerals 
Comments Off
Health News