How good is Champagne
December 26, 2008
Champagnes have become an indispensable part of our celebrations. This festive wine, was actually the first of its kind to be made and is named from a small French town. As a glass of champagne is raised and toasted ‘Cheers’,all in the group is figuratively wished good health. We are all familiar with the medical benefits of red and white wine. But, recent studies reveals that even champagne is associated with similar merits. However, it should be kept in mind that anything in excess would do more harm than good.
If taken in moderate amounts, champagne is found to protect the brain cells. Sparkling wines, made in those parts of the world that lacks enough sunshine, is found to safe guard the brain from internal injuries. It has been found that damages caused to the brain from stroke and similar other irregularities can be effectively withstood by taking the prescribed doses of champagne. This finding has led the scientists to consider champagne based medications for treating brain disorders such as Alzheimer’s and Parkinson’s diseases.
The reason for the Champagne’s ability to protect brain lies in its abundance of polyphenols. It was because of the high concentration of these polyphenols that red wine was considered to be the healthiest among wines. Polyphenols are antioxidants, and are effective in avoiding cell death due to oxidative stress. Research in this field points out that champagne also contains polyphenols in similar measure. Apart from them, champagne is also rich in certain other types of phenolic compounds, such as tyrosol and caffeic acid.
Caffeic acid and tyrosol is found to be helpful in normalising the cells’ response to injury with their anti-inflammatory attributes. Thus scientists have got enough evidence to believe that Champagne extracts protects neuron cells in numerous ways. So, when you raise a Champagne glass and say ‘Cheers’ next time, do really mean it.
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