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The moderate consumption of red wine can contribute to significantly lowering the risk of dementia diseases. This conclusion comes from a new study by Queen’s University Belfast. According to the study, the enjoyment of foods rich in flavonoids, such as berries, tea, and also red wine, reduces the risk of dementia by up to 28 percent. The study used data from 120,000 adults aged between 40 and 70 years with comparable symptoms or other commonalities.
Although the scientists acknowledged that age and genetics remain the biggest risk factors for developing the disease, the influence of diet on lowering the risk is also significant. According to study leader Professor Aedin Cassidy, the results were particularly pronounced in individuals with a high genetic risk as well as in those who exhibited symptoms of depression.
Flavonoids, which are mainly found in plant-based foods, also offer additional health benefits, including antioxidant and anti-inflammatory properties. Red wine, which contains many flavonoids, is also attributed with a role in reducing the risk of cardiovascular diseases and supporting overall cognitive functions.
(al / Source: drinksbusiness)