Red Wine Ingredient Resveratrol Protects
from Amyloid Neurotoxicity

Egemen Savaskan, Gianfranco Olivieri, Fides Meier, Erich Seifritz, Anna Wirz-Justice, Franz Müller-Spahn

Psychiatric Clinic, University of Basel, Basel, Switzerland

Abstract

Background: -Amyloid peptide (A), 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 A-induced neurotoxicity. Methods: The neuroprotective capacity against A-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.

Copyright © 2003 S. Karger AG, Basel

Author Contacts

Egemen Savaskan, MD
Psychiatric Clinic, University of Basel
Wilhelm Klein-Strasse 27
CH-4025 Basel (Switzerland)
Tel. +41 61 3255111, Fax +41 61 3255585,
E-Mail esavaskan@datacomm.ch