Phenols help to improve memory
Microbiology, faculty of nutrition and food studies at the University of reading conducted a series of experiments that prove that moderate consumption of champagne and enhances memory.
According to the study, the phenols contained in champagne, is an organic compound that is actively cooperating with many groups of proteins in the cerebral cortex and may be involved in the processes of information storage.
Especially the role of these phenols in the functioning of our spatial memory (the ability to navigate in space and to remember the location of objects, people and physical stimuli). With age the proteins die off, and their activity is reduced. As scientists have found that phenols can effectively interfere with these processes.
That is, we can assume that regular moderate consumption of champagne can be prevented, which can prevent the development of age-related memory disorders and cognitive processes.
Also, scientists at the University of reading have proven that the consumption of champagne has a positive effect on the heart and circulation, reducing the risk of heart attacks and cardiovascular disease.
While scientists emphasize that we are talking only about moderate consumption of champagne.
