Wednesday, August 08, 2007
Even Yr. Mst. Bnvlnt. Dspt. occasionally tires of contributing to the general level of moroseness, and so we have decided, just for a change, to follow the sage advice of Mr. Johnny Mercer and accentuate the positive. From the Wine Spectator:
According to research published in the April 18 issue of the Journal of Agricultural and Food Chemistry, Champagne may help protect the brain from injuries incurred during a stroke and from other ailments, such as Alzheimer's and Parkinson's . . . .We know there's a Brad Bird joke in here somewhere. While we're trying to figure it out, bring us a glass of whatever the rats are having.
[S]cientists prepared extracts from blanc de blancs Champagnes (made with Chardonnay only) and blanc de noirs Champagnes (made from Pinot Noir or Pinot Meunier, or both), and used the extracts to treat neuron cells from mice. Once the nerve cells began firing, the scientists simulated a stroke by exposing the cells to a reactive compound formed in the brain during inflammatory conditions.
The scientists found that "pretreatment with Champagne wine extracts resulted in significant protection against neurotoxicity" and that in the sample with the highest concentration of sparkling wine, brain-cell function was completely restored over time.
"At this stage it is too early to say whether drinking Champagne may have a beneficial effect on brain aging," said study coauthor Jeremy Spencer, a food biosciences lecturer at the University of Reading. "However, we are about to begin a new human investigation where we will attempt to address this," he said.