While a couple of glasses of wine can help clear the mind after a busy day, new research shows that it may actually help clean the mind as well. The new study shows that low levels of alcohol consumption tamp down inflammation and helps the brain clear away toxins, including those associated with Alzheimer’s disease.
Daily consumption of a certain form of curcumin — the substance that gives Indian curry its bright color — improved memory and mood in people with mild, age-related memory loss.
New research could provide new hope for extending our brain function as we age. In a randomized clinical study involving adults age 56 to 71, researchers found that after cognitive training, participants’ brains were more energy efficient, meaning their brain did not have to work as hard to perform a task.
The immune system reacts similarly to a high fat and high calorie diet as to a bacterial infection. Unhealthy food seems to make the body’s defenses more aggressive in the long term. Even long after switching to a healthy diet, inflammation towards innate immune stimulation is more pronounced. These changes may be involved in the development of arteriosclerosis and diabetes.
HAPPY THANKSGIVING from Sense to Innovate
Life is good
Past is a learning experience. Present is a moment to enjoy.
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Enjoy the ride, be good to yourself and to everybody else, and embrace the unknown
Sens2Innovate.com
November 15, 2017
A flavor compound called phenylethyl acetate imparts a hint of rose or honey to wherever it’s found — a dab of perfume, a sip of wine, a slug of beer. Microbiologists have used genetic mapping to identify, for the first time, specific yeast genes that produce higher levels of this aroma in alcoholic beverages. The new finding joins other recent work connecting genes to flavors in wines and beers, and may be used to grow yeasts that produce new flavors.
Excavations in the Republic of Georgia by the Gadachrili Gora Regional Archaeological Project Expedition (GRAPE), a joint undertaking between the University of Toronto (U of T) and the Georgian National Museum, have uncovered evidence of the earliest winemaking anywhere in the world. The discovery dates the origin of the practice to the Neolithic period around 6000 BC, pushing it back 600-1,000 years from the previously accepted date.