Page last updated: July 8, 2013

Phenolic acid intake from moderate Champagne consumption improves spatial working memory in rodents

Although evidence exists for the effects of flavonoid-rich foods on spatial memory in rodents, there are no such data for foods/beverages predominantly containing hydroxycinnamates and phenolic acids. To address this, researchers investigated the effects of moderate Champagne wine intake, which is rich in these components, on spatial memory and related mechanisms relative to the alcohol- and energy-matched controls.

In contrast to the isocaloric and alcohol-matched controls, supplementation with Champagne wine (1.78 ml/kg BW, alcohol 12.5% vol.) for 6 weeks led to an improvement in spatial working memory in aged rodents. Targeted protein arrays indicated that these behavioral effects were paralleled by the differential expression of a number of hippocampal and cortical proteins (relative to the isocaloric control group), including those involved in signal transduction, neuroplasticity, apoptosis, and cell cycle regulation.

The study  data suggest that smaller phenolics such as gallic acid, protocatechuic acid, tyrosol, caftaric acid, and caffeic acid, in addition to flavonoids, are capable of exerting improvements in spatial memory via the modulation in hippocampal signaling and protein expression.

The research conclusion is that changes in spatial working memory induced by the Champagne supplementation are linked to the effects of absorbed phenolics on cytoskeletal proteins, neurotrophin expression, and the effects of alcohol on the regulation of apoptotic events in the hippocampus and cortex.

Source: Phenolic Acid Intake, Delivered Via Moderate Champagne Wine Consumption, Improves Spatial Working Memory Via the Modulation of Hippocampal and Cortical Protein Expression/Activation. Corona G, Vauzour D, Hercelin J, Williams CM, Spencer JP. Antioxid Redox Signal. 2013 Apr 3.
no website link
All text and images © 2003 Alcohol In Moderation.