"An organic compound found in red wine – resveratrol – has the ability to neutralize the toxic effects of proteins linked to Alzheimer’s disease, according to research led by Rensselaer Professor Peter M. Tessier. The findings, published in the May 28 edition of the Journal of Biological Chemistry, are a step toward understanding the large-scale death of brain cells seen in certain neurodegenerative diseases."
Compound Found in Red Wine Neutralizes Toxicity of Proteins Related to Alzheimer's:
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