Resveratrol’s Potential in Preventing Memory Loss

Photo Credit Sirui Ma

Photo Credit Sirui Ma

More exciting news about resveratrol.

Researchers from Texas A&M Health Science Center found that the compound found in red grapes, red wine, peanuts and some berries may help prevent age-related decline in memory.

Resveratrol has been widely touted for its potential to prevent heart disease. Ashok K. Shetty, director of Neurosciences at the Institute for Regenerative Medicine, found with his team that treatment with resveratrol had apparent benefits in terms of learning, memory and mood function in aged rats.

Read:  Resveratrol Improves Strength

“The results of the study were striking,” Shetty said. “They indicated that for the control rats who did not receive resveratrol, spatial learning ability was largely maintained but ability to make new spatial memories significantly declined between 22 and 25 months. By contrast, both spatial learning and memory improved in the resveratrol-treated rats.”

Shetty said the growth and development of neurons approximately doubled in the rats given resveratrol. The resveratrol-treated rats also had significantly improved microvasculature, indicating improved blood flow, and had a lower level of chronic inflammation in the hippocampus.

More:  Resveratrol Boosts Learning and Memory

As both humans and animals show a decline in cognitive capacity after middle age, the findings may have implications for treating memory loss in the elderly. Resveratrol may even be able to help people afflicted with severe neurodegenerative conditions such as Alzheimer’s disease.

“The study provides novel evidence that resveratrol treatment in late middle age can help improve memory and mood function in old age,” Shetty said.

Discover:  Resveratrol Anti-Inflammatory in Cardiovascular Diseases 


Resveratrol Prevents Age-related Memory and Mood Dysfunction with increased Hippocampal Neurogenesis and Microvasculature, and Reduced Glial Activation,” Maheedhar Kodali, Vipan K. Parihar, Bharathi Hattiangady, Vikas Mishra, Bing Shuai, Scientific Reports Jan. 28, doi:10.1038/srep08075


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