Phenolic acid intake, delivered via moderate champagne wine consumption, improves spatial working memory via the modulation of hippocampal and cortical protein expression/activation.

@article{Corona2013PhenolicAI,
  title={Phenolic acid intake, delivered via moderate champagne wine consumption, improves spatial working memory via the modulation of hippocampal and cortical protein expression/activation.},
  author={G. Corona and Dr David Vauzour and Justine Hercelin and C. Williams and J. Spencer},
  journal={Antioxidants & redox signaling},
  year={2013},
  volume={19 14},
  pages={
          1676-89
        }
}
AIMS While much data exist for the effects of flavonoid-rich foods on spatial memory in rodents, there are no such data for foods/beverages predominantly containing hydroxycinnamates and phenolic acids. To address this, we investigated the effects of moderate Champagne wine intake, which is rich in these components, on spatial memory and related mechanisms relative to the alcohol- and energy-matched controls. RESULTS In contrast to the isocaloric and alcohol-matched controls, supplementation… Expand
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