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Potential health effects of Champagne wine consumption

Vauzour, D., Corona, G., Hercelin, J., Garnotel, R., Gillery, P., Lovegrove, J. A. ORCID:, Williams, C. M. ORCID: and Spencer, J. P. E. ORCID: (2011) Potential health effects of Champagne wine consumption. Journal of Wine Research, 22 (2). pp. 175-180. ISSN 1469-9672

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To link to this item DOI: 10.1080/09571264.2011.603251


Epidemiological studies have suggested an inverse correlation between red wine consumption and the incidence of cardiovascular and neurodegenerative disorders. Although white wines are generally low in polyphenol content as compared to red wines, champagne has been shown to contain relatively high amounts of phenolic acids that may exert protective cellular actions in vivo. In this study, we have investigated the potential cardioprotective and neuroprotective effects of champagne. Our data suggest that a daily moderate consumption of champagne may improve vascular performance via the delivery of phenolic constituents capable of improving NO bioavailability and the modulation of metalloproteinase. Moreover, champagne intervention significantly increased spatial working memory in aged animals, whilst no improvement was observed in the presence of alcohol. Together, these data indicate that polyphenols present in champagne may induce cardioprotective and neuroprotective effects, delaying the onset of degenerative disorders.

Item Type:Article
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Human Nutrition Research Group
Life Sciences > School of Psychology and Clinical Language Sciences > Department of Psychology
Life Sciences > School of Psychology and Clinical Language Sciences > Nutrition and Health
ID Code:25329
Additional Information:Special issue: Wine and Health
Publisher:Taylor & Francis


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