SNF Brain Stroke Samachar-438

[SN Foundation]

Grape compound could limit stroke damage
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By Abigail Mellier, May 20th, 2013 | Health
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Courtesy: News FIX
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Researchers say that resveratrol, a compound in red grapes and red
wine, can block damaging free radicals and may help people with
stroke.

When someone has a stroke, the blockage of blood flow to the brain
induces a ‘second wave’ of damage, orchestrated mainly by free
radicals. These are produced within the cells by various biochemical
changes. The more extensive this second wave of damage, the worse the
disability produced by the stroke.

Much stroke research today therefore relies on limiting this damage to
the brain. Researchers at the University of Missouri-Columbia have
found that resveratrol, a compound in red wine and grapes, is very
effective at blocking free radical damage. In cell and animal models
resveratrol blocks 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, resveratrol was helpful if taken
both before and after a stroke. The team is continuing to look for
other examples of compounds could in our everyday diet that have
lasting impacts on our health.
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