It’s not that I can’t find my way around a given situation or place without champagne, because that is most certainly not the case. But I know for a fact that after a glass of champagne, I usually feel a bit more sparkle. It’s always gratifying to have my subjective feelings substantiated by science. In news that was gleefully reported, champagne – like red wine and blueberries – seems to be beneficial to various cognitive functions as well as maintaining a healthy heart.
From a MedicalExpress.com article:
“New research shows that drinking one to three glasses of champagne a week may counteract the memory loss associated with ageing, and could help delay the onset of degenerative brain disorders, such as dementia.
Scientists at the University of Reading have shown that the phenolic compounds found in champagne can improve spatial memory, which is responsible for recording information about one’s environment, and storing the information for future navigation.
Champagne has relatively high levels of phenolics compared to white wine, deriving predominantly from the two red grapes, Pinot Noir and Pinot Meunier, which are used in its production along with the white grape Chardonnay. It is these phenolic compounds which are believed to be responsible for the beneficial effects of champagne on the brain.
Previous research from the University of Reading revealed that two glasses of champagne a day may be good for your heart and circulation and could reduce the risks of suffering from cardiovascular disease and stroke.”
There’s not much I can add to these few lines that would be better news for champagne drinkers (or, for that matter, the champagne industry, even if they probably already knew this intuitively). I hope champagne will help me navigate the world for many years to come.
Image: The Levity Institute
– Scientists reveal drinking champagne could improve memory
Study published in Antioxidants and Redox Signalling – Phenolic Acid Intake, Delivered Via Moderate Champagne Wine Consumption, Improves Spatial Working Memory Via the Modulation of Hippocampal and Cortical Protein Expression/Activation by G. Corona, D. Vauzour, J. Hercelin, C.M. Williams, and J.P.E. Spencer.
Study published in Antioxidants and Redox Signalling – Dietary (Poly)phenolics in Human Health: Structures, Bioavailability, and Evidence of Protective Effects Against Chronic Diseases by D. Del Rio, A. Rodriguez-Mateos, J.P.E. Spencer, M. Tognolini, G. Borges, and A. Crozier