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Effects of resveratrol and alcohol on mood and cognitive function in older individuals

Issue title: Special issue on Wine Health

Article type: Research Article

Authors: Scholey, Andrew | Benson, Sarah | Stough, Con | Stockley, Creina

Affiliations: Centre for Human Psychopharmacology, Swinburne University, Melbourne, VIC, Australia | Australian Wine Research Institute, Glen Osmond, SA, Australia

Note: [] Corresponding author: Professor Andrew Scholey, Centre for Human Psychopharmacology, Swinburne University, Melbourne, VIC 3122, Australia. Tel.: +6103 9214 8932; E-mail: andrew@scholeylab.com

Keywords: Resveratrol, cognition, ageing, polyphenols

DOI: 10.3233/NUA-130037

Journal: Nutrition and Aging, vol. 2, no. 2-3, pp. 133-138, 2014

Published: 2014
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Abstract

BACKGROUND: Heavy consumption of alcohol has well-documented negative effects on cognition both acutely and chronically. Nevertheless there is increasing research interest in the potential positive influence on cognitive functioning of bioactive dietary components including resveratrol from red wine. OBJECTIVE: This study aimed to compare the acute mood and cognitive effects of resveratrol-enriched red wine with red wine alone during mentally effortful tasks in older individuals. METHODS: Following a double-blind, balanced, crossover design, 16 volunteers (mean age 70.44 years) were tested on two occasions, once following 100 ml red wine; once following the same beverage but enriched with 200 mg resveratrol. They completed six cycles of the Cognitive Demand Battery comprising Serial Threes, Serial Sevens, a Rapid Visual Information Processing task and ratings of mental fatigue. Serum resveratrol and metabolites were co-monitored. RESULTS: There were differential cognitive effects of the two treatments. Compared with red wine alone, resveratrol-enriched wine was associated with significantly enhanced Serial Sevens performance. Conversely red wine alone resulted in better performance during Serial Threes. Serum analysis confirmed absorption of resveratrol metabolites. CONCLUSIONS: These results may reflect increased blood flow from resveratrol and the documented stimulant effects of alcohol at low levels. However the study requires replication with an inert control group.