Immediately following a stroke dangerous compounds known as free radicals build up in the blood stream and healthy tissue. A majority of the damage from a stroke is due to these compounds during what is known as a 'reperfusion injury', or when blood returns to the area. Free radicals can be stopped or quenched with antioxidants such as Vitamin C, Vitamin E, and bioflavonoids.
According to a new study out of Johns Hopkins University a bioflavonoid compound in red wine may prevent some of this damage following a stroke. The compound is known as resveratrol, a polyphenolic bioflavonoid that is produced when grapes and grape skins are fermented during the wine making process.
To test the effects of resveratrol on brain tissue researchers pre-treated mice with the compound then induced a stroke. Then areas of damage in the brain were compared between mice pre-treated with resveratrol and those not given the pre-treatment.
They found that mice given the pre-treatment with resveratrol had about half the damage to their brain tissue compared to non-treated mice. The researchers were even able to determine the mechanism behind reservatrols ability to fight free radicals. It appears to upregulate an enzyme, heme-oxygenase, which protects nerve cells from free radical damage.
Because the mice were given straight resveratrol, studies will have to be conducted to see if red wine can accomplish the same effects in humans. The authors stated that the concentration given to the mice was equal to one or two glasses of red wine per day in the average adult.
So in addition to protecting the heart and blood vessels, red wine may also be protective against damage from a stroke.
Posted by Dr. Christina Gutierrez on October 30, 2006 02:01 PM
