Resveratrol boosts blood flow in the brain

High doses of Resveratrol, in the order of 250mg, improve blood flow in the brain and potentially boost brain health, say results of a new human study from the UK. A single dose of 250 or 500 milligrams of Resveratrol was found to boost blood flow in the brain. “The results of the current study provide the first indication in humans that Resveratrol may be able to modulate cerebral blood flow variables,” wrote the researchers, led by Dr. David Kennedy from the Brain, Performance and Nutrition Research Centre at Northumbria University. “Thus, it seems reasonable to suggest that the potential effects of this molecule on brain function deserve a great deal more research attention with a clear focus on both healthy humans and pathologic groups,” they added.
     The new randomized, double-blind, placebo-controlled, crossover study, which involved 22 healthy adults, now suggests a role for the compound in brain health. Dr Kennedy and his co-workers randomly assigned the participants to receive placebo, or one of two doses of trans-Resveratrol (250 or 500 milligrams,). Each participant was eventually a part of all three groups; placebo and both doses of Resveratrol.
     Forty-five minutes after the dose, the blood flow and cognitive performance of the participants was measured over a 36 minute period. Results showed that Resveratrol produced a dose-dependent increase in cerebral blood flow, but no increase in the placebo group. The researchers also noted an increase in levels of deoxyhemoglobin after both doses of Resveratrol, which they said was indicative of increased oxygen usage because of better efficiency. “One key issue regarding Resveratrol and other polyphenols is that of the low bioavailability of the parent molecule in humans,” wrote the researchers. “The results here confirm that orally administered Resveratrol can modulate brain function in humans.
“Whether this is as a consequence of the very low concentrations of the parent molecule seen here in plasma, the action of the much higher concentrations of its glucuronide and sulfate conjugates or other metabolites, or the conversion of these metabolites back to the parent form once they reach target tissues remains to be elucidated,” they added. The study is published online ahead of print in the American Journal of Clinical Nutrition.