Red wine boosts brain power

The Sun (Malaysia) - - WHAT2EAT -

A RE­SEARCH team at Northum­bria Univer­sity are ex­am­in­ing resver­a­trol, which is found in red wine, and its ef­fect on blood flow.

The team be­lieves the sub­stance may boost men­tal func­tion by in­creas­ing blood flow to the brain. A study on peo­ple aged 18-35 has al­ready been car­ried out, with some par­tic­i­pants demon­strat­ing im­proved per­for­mance when their men­tal func­tion was tested.

They be­lieve a stronger cor­re­la­tion in­di­cat­ing more ben­e­fits may be found with older par­tic­i­pants.

The univer­sity, based in New­cas­tle, is now look­ing for healthy male or fe­male par­tic­i­pants aged be­tween 50-70 years to assess the ef­fects of resver­a­trol.

Mean­while, a sec­ond study, aim­ing to in­ves­ti­gate resver­a­trol’s ef­fect at al­ti­tude is also un­der­way and re­quires younger vol­un­teers.

Us­ing Northum­bria Univer­sity’s state-of-the-art en­vi­ron­men­tal cham­ber, which can sim­u­late the phys­i­cal ef­fects of var­i­ous tem­per­a­tures and alti­tudes, the re­searchers will assess how par­tic­i­pants aged 18-35 per­form men­tally de­mand­ing tasks.

They will then test to see if any re­sult­ing im­pair­ments can be over­come by con­sum­ing resver­a­trol, ac­cord­ing to a state­ment on the univer­sity’s web­site.

PhD stu­dent, Timothy Eschle, who is lead­ing th­ese stud­ies, ex­plained: “There are a num­ber of ben­e­fits to con­sum­ing red grapes. A spe­cific ex­tract from the skin, resver­a­trol, has been found to in­crease blood flow to the brain and in some cases, in­crease men­tal per­for­mance on cog­ni­tive tasks.

“Most stud­ies have been car­ried out in young adults at the peak of their cog­ni­tive abil­i­ties, thus the ben­e­fits of resver­a­trol are ex­pected to be more prom­i­nent in older adults who may suf­fer a slight nat­u­ral de­cline in cer­tain as­pects of men­tal func­tion such as mem­ory and re­ac­tion time.

“We also want to es­tab­lish whether resver­a­trol can af­fect men­tal func­tion at al­ti­tude, which of­ten im­pacts on peo­ple’s per­for­mance.” – The In­de­pen­dent

Au­then­tic Ja­panese flavour ... Among the cre­ations by Chef Ishigami (be­low) are (from far left) a plate of five zen­sai ap­pe­tiz­ers; a raw slice of tuna belly (tsukuri); and fresh sea bream, prawns, beef and ginko (yaki­mono).

Newspapers in English

Newspapers from Malaysia

© PressReader. All rights reserved.