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An MU researcher finds grapes may minimize brain damage
in stroke victims.
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Grapes
for the Brain
By Christian Basi
They can happen in a matter of seconds, but
can incapacitate people for the rest of their lives. Strokes are
sudden, quick and, in many cases, permanent. Researchers at the
University of Missouri-Columbia’s School
of Medicine believe that help may be as close as the local
grocery store’s produce section.
“For years, scientists have advocated
drinking a glass of red wine once or twice a day to help with
cardiovascular health,” said Grace Sun, a professor of biochemistry
and part of a husband-wife research team at MU. “Our research
has shown that a compound in red wine or grapes can have a similar
impact on brain health, and in some cases, may help minimize the
damage to the brain when a stroke occurs.”
When a stroke happens due to a blockage of
blood flow to the brain, no oxygen or nutrients can enter the
affected region of the brain. Soon after, neurons in the affected
area of the brain begin to release excitatory amino acid neurotransmitters
that encourage calcium to move into the neurons. This calcium
influx generates “reactive oxygen species,” or “free
radicals,” that can be very damaging. Studies with animal
models indicate that the influx of calcium and generation of free
radicals can result in delayed cell death, a process that occurs
over the next few days.
However, Sun, and her husband, Albert Sun,
a professor of pharmacology at MU, discovered that resveratrol,
a compound found in grapes, can absorb the free radicals and stop
them from doing any further damage to the brain or individual
cells. While some damage to neurons is still sustained, the researchers
found a remarkable difference between brain cells that had been
treated with resveratrol and those that had not.
“In the study with the animal
model, the compound was helpful if taken both before and after
a stroke,” Grace Sun said. “We are continuing to search
for compounds in our everyday diet that have lasting impacts on
our health. This is just one example.”
Red wine contains high amounts of resveratrol,
but it is also found in enriched grape skins. The husband and
wife team are part of the MU Center
for Phytonutrient and Phytochemical Studies directed by Dennis
Lubahn, an associate professor of biochemistry. The center conducts
research on botanical compounds and their effects on human health.
This research on resveratrol was published
in the Journal of Brain Research and was funded by a
$5.7 million grant from the National
Institutes of Health.
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Last Update:
March 12, 2007
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