Promoting Myelination in an In Vitro Mouse Model of the Peripheral Nerve System: The Effect of Wine Ingredients

@inproceedings{Stettner2013PromotingMI,
  title={Promoting Myelination in an In Vitro Mouse Model of the Peripheral Nerve System: The Effect of Wine Ingredients},
  author={Mark Stettner and Kathleen Wolffram and Anne K Mausberg and Philipp Albrecht and Angelika Derksen and Axel Methner and Thomas Dehmel and H C Hartung and Helmut Dietrich and Bernd C. Kieseier},
  booktitle={PloS one},
  year={2013}
}
Protective properties of moderate wine consumption against cancers, cardiovascular, metabolic and degenerative diseases have been reported in various clinical studies. Here, we analysed the effect of red wine (RW) and white wine (WW) on myelination using an in vitro embryonic co-culture mouse model. The total amount of myelin was found to be significantly increased after RW and WW treatment, while only RW significantly increased the number of internodes. Both types of wine increased rat Schwann… CONTINUE READING
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