Champagne (wine) - Health Benefits

Health Benefits

On 18 April 2007, the Journal of Agricultural and Food Chemistry published the results of a recent joint study by the University of Reading and University of Cagliari that showed moderate consumptions of Champagne may help the brain cope with the trauma of stroke, Alzheimer's, and Parkinson's disease. The research noted that the high amount of the antioxidant polyphenols in sparkling wine can help prevent deterioration of brain cells due to oxidative stress. During the study scientist exposed two groups of mice with blanc de blancs (100% Chardonnay composition) and blanc de noir (Pinot Noir and Pinot Meunier based) and a control group with no exposure to Champagne. All groups were then subjected to high levels of neurotoxicity similar to what the human brain experiences during inflammatory conditions. The study found that the groups pre-treated with exposure to Champagne had a higher level of cell restoration compared to the group that wasn't. The study's co-authors noted that it was too early to conclusively say that drinking Champagne is beneficial to brain health but that the study does point researchers to more exploration in this area.

Mireille Guiliano, former CEO of Clicquot, Inc. (the U.S. subsidiary of Veuve Clicquot Ponsardin) and author of the Number 1 bestseller French Women Don't Get Fat, believes that many of Champagne's health benefits are due to its trace minerals such as magnesium, potassium, zinc, and lithium (a natural mood regulator).

It is a common perception that people become intoxicated more quickly from Champagne. It has been shown that alcohol is more rapidly absorbed when mixed with carbonated water, and this may explain this anecdotal assertion.