According to a scientific study, drinking champagne can reduce the risk of Alzheimer’s disease. The study, conducted by Professor Jeremy Spencer in the UK, concluded that phenolics (component found in grapes which are used to make champagne) increase brain function and reduce risk for brain damage.
However, the study was first conducted and directed in a rat laboratory. The study consisted in feeding rats three glasses of champaign per day to see what were the results regarding the phenolic acid to be involved in the environment with the mind and neurons of rats. This study concluded in rats remembering things clearly after drinking this alcoholic beverage. Professor Jeremy Spencer, who conducted the rat experiment said: “This research is exciting because it illustrates for the first time that moderate consumption of champagne has the potential to influence cognitive functioning such as memory,” after seeing the rats behaviors.
Furthermore, scientists have proven that rats and humans have similar genes and biological composition (both species are mammals). Additionally, the majority of experiments performed in rats regarding medicine or general testing for a disease, can be performed later on humans, as this genetic compatibility is proven. Because of this evidence, it is possible to evidence that if rats memorized things much more clearly after the consumption of the beverage, this means that humans, as well as rats, have the possibility that their phenolic acid can be related to our neuronal and central nervous system.
In addition, the study that was performed, not only proves that champaign can prevent the disease but it exemplifies that three glasses a day can “take the doctors away”.
In conclusion, champaign can also benefit humans in preventing dementia, as the previous study performed on rats proved to be successful. As humans and rats have alike genotype, champaign can also benefit humans on preventing this disease.