The impact of Champagne wine consumption on vascular and cognitive functions

Abstract

Epidemiological evidence suggests an inverse correlation between wine consumption and the incidence of cardiovascular and neurodegenerative disorders. Although white wines are generally low in polyphenol content as compared to red wines, Champagne wine has been shown to contain relatively high amounts of phenolic acids that may exert protective cellular actions in vivo. Recent evidence suggest that Champagne phenolic acids may express their beneficial properties through their interaction with cellular signaling pathways and related machinery that mediate cell function under both normal and pathological conditions. In this review we aim to provide an overview of the role that Champagne consumption plays in maintaining cardiovascular health and cognitive function. We discuss epidemiological data, human intervention study findings, as well as animal and in vitro studies in support of these actions and we consider how their biological mechanisms at the cellular level may underpin their physiological effects. Together, these data indicate that polyphenols present in Champagne may hold cardioprotective and neuroprotective potential in delaying the onset of degenerative disorders.