Red wine consumption may protect the brain from damage after a stroke

A recent study at Johns Hopkins have concluded that red wine consumption can protect the brain from damage after a stroke.

Scientists suggest that resveratrol increases levels of an enzyme (heme oxygenase), already known to shield nerve cells in the brain from damage, building brain resistance to ischemic stroke. When the stroke hits, the brain is ready to protect itself because of elevated enzyme levels.

The study appears online in the journal Experimental Neurology.