NEW YORK, Sept. 18 (UPI) -- New York researchers have found that moderate red-wine consumption in a form of Cabernet Sauvignon may help reduce the incidence of Alzheimer's disease.
"Our study is the first to report that moderate consumption of red wine in a form of Cabernet Sauvignon delivered in the drinking water for about 7 months significantly reduces Alzheimer's Disease-type a-amyloid neuropathology, and memory deterioration in 11-month-old transgenic mice that model Alzheimer's Disease," reported researchers Drs. Giulio Maria Pasinetti and Jun Wang at Mount Sinai School of Medicine in New York.
"This study supports epidemiological evidence indicating that moderate wine consumption, within the range recommended by the FDA (Food and Drug Administration) dietary guidelines of one drink per day for women and two for men, may help reduce the relative risk for Alzheimer's Disease clinical dementia."
The findings are scheduled to be presented at the Society for Neuroscience meeting held in Atlanta Oct. 14-18 and are published in the November issue of The Federation of American Societies for Experimental Biology Journal.
