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Red wine ingredient resveratrol protects from beta-amyloid neurotoxicity
Egemen Savaskan1, Gianfranco Olivieri, Fides Meier
1Psychiatric Clinic, University of Basel, Basel, Switzerland. esavaskan@datacomm.ch
Background:
beta-Amyloid peptide (Abeta), a neutrotoxic substance, has been implicated to a great degree in cell death during the course of AD. Resveratrol, a natural polyphenol mainly found in red wine, has been shown to be cardioprotective and chemoprotective. Since a moderate wine intake correlates with a lower risk for Alzheimer disease (AD), an additional neuroprotective effect has been postulated for resveratrol.
Objective:
The present study aimed at elucidating the possible neuroprotective effects of resveratrol against Abeta-induced neurotoxicity.
Methods:
The neuroprotective capacity against Abeta-related oxidative stress was studied in a cell culture model suitable for studying such potentially neuroprotective substances.
Results:
Resveratrol maintains cell viability and exerts an anti-oxidative action by enhancing the intracellular free-radical scavenger glutathione.
Conclusion:
Our findings suggest that red wine may be neuroprotective through the actions of resveratrol.
