Champagne: It really does go to your head.

Billie Holiday may have meant tipsy when she wrote about bubbles in a glass of Champagne going to her head, but I’ll have you know those little carbonated beads of perfection do more for your head than you might think.  Red isn’t the only color of wine that provides health benefits.  Recent studies have revealed that the occasional glass of champagne actually works to protect the brain in particular.

Strawberry and Champagne - Day 246

Strawberries are good for you too.

A well-known antioxidant called polyphenols are responsible for this benefit.  The highest concentration may be in red wine, but bubbly isn’t far behind.  Polyphenols keep cells alive with oxidative stress.  Plus, sparkling wine contains other phenolic compounds like tyrosol and caffeic acid.  Both work as anti-inflammatory substances (preventing response to injury) as well as detoxifiers.  One writer described them as “cellular mops, essentially cleaning up and removing hazardous chemicals from the body.”

When tested in mice who were set up to stroke out (so sad), the ones who were ‘penetrated with Champagne extract’ were able to fight off damage significantly and, in fact, completely restored their brain cells with time.  Those who didn’t get a little boozy…vanished.

Not that I needed another excuse…but how great are these findings?!  Now there are more reasons to celebrate when raising a glass.

Salud!

Sites Referenced:

http://www.streetdirectory.com/…/health_benefits_of_champagne.html

http://blogcritics.org/scitech/article/champagne-on-the-brain-the-neurologic/

About Ashley Hausman


Originally from Wisconsin, Ashley moved to Colorado to hike and climb mountains as soon as she had a B.A. in hand. Quickly she learned, she needed to find a career. So she went back to grad school to get her PhD in English & American Literature, beginning with a Masters at New York University. A few long papers, a thesis and a masters degree later, she found wine was not only an incredible way to enhance Derridean studies, but it had its own story to tell: of regions, soils, cultures and farming. While Woolf still had her heart, Burgundy was creeping in… She decided to postpone the PhD and go for the plunge. Now, she manages Little’s Wine & Spirits near the University of Denver. She orders by day, sips and tells all in her blog by night, and runs private wine parties in between in addition to giving advice on cellar building, wine vacations and food pairing. It’s a passion that grows only more complex with every passing vintage.