Neuroprotective Effects Associated with Wine and Its Phenolic Constituents

Epidemiological evidences suggest an inverse correlation between wine consumption and the incidence of neurodegenerative disorders. Although wine is a complex matrix, such benefit is believed to be in large part attributable to the intake of specific polyphenols present in great quantity in wine. Red wines contain between 900 and 1400 mg/L of polyphenols; meanwhile white wines are generally lower in polyphenol content (50–300 mg/L). Nevertheless, Champagne wine has been shown to contain relatively high amounts of phenolic acids that may exert protective cellular actions in vivo. Recent evidences suggest that both red wine and Champagne polyphenols may express their beneficial properties through their interaction with cellular signalling pathways and related machinery that mediate cell function under both normal and pathological conditions. The use of grape-derived phenolic extracts and pure phenolic compounds constitutes a good approach to study the effects of wine consumption in neuroprotection. In this chapter, we aim to provide an overview of the role that wine consumption plays in maintaining cognitive function. We discuss epidemiological data, human intervention study findings, as well as animal and in vitro studies in support of these actions and we consider how their biological mechanisms at the cellular level may underpin their physiological effects. Together, these data indicate that polyphenols present in wine may hold neuroprotective potential in delaying the onset of degenerative disorders.