A study from the University of Reading published in the journal Antioxidants and Redox Signaling, once again reveals the benefits of polyphenols (already demonstrated with red wine).
” Champagne is richer in phenolic compounds than white wine, due to the properties of the 2 grape varieties from which it is made. Says Professor Jeremy Spencer, professor of nutritional science and lead author of the study. Its moderate consumption (2 to 3 cups per week) improves memory and helps prevent cognitive loss. Indeed, phenols will modify the levels of proteins that regulate memory and fight against their decrease.
These first conclusions were obtained thanks to laboratory tests on old mice to which the scientists “made drink” champagne for 6 weeks. They must be validated and confirmed in humans.
