"brain" news and stories

Scientists are working on research that will give us yet another reason to drink red wine, although the experiment is still in its early stages. Researchers at the Mount Sinai School of Medicine in New York City found that drinking a moderate amount of red wine, Cabernet Sauvignon, to be specific, may reduce the deterioration of brain and memory functions that is typically associated with Alzheimer's disease. Cab Sauvingnon seemed to be able to prevent the buildup of "plaque" in the brain, the main characteristic of Alzheimer's.

The study has only been conducted with mice, where the results of the red wine were compared to the results of groups that received water or ethanol, so more testing is needed before a conclusion about how this will affect humans is made, but since the amounts given were within the USDA guidelines for wine consumption (1 glass per day for women, 2 for men) it probably wouldn't hurt to get a head start, just in case.

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A recent Newsday story looks at overeating from a neurological perspective, likening it to other forms of addiction. One study cited in the article found that drug abusers and overeaters had similarly low numbers of dopamine receptors, which are partly responsible for feelings of satisfaction and fullness. Other studies have found that some obese people's brain chemistry contributes to heightened feelings of pleasure from food. Experts cited in the article are hesitant to formally categorize overeating as an addiction, however. Still, many feel that examining it from that angle may help develop more effective treatment methods.

Researchers at Nottingham University are exploring the ways our brains respond when we eat fatty foods. The goal, in part, is to learn why certain foods are pleasing and then hopefully design more healthful foods that still provide the pleasure and satisfaction of fatty ones. Along with fat content, taste, texture and smell are all factors in how and why someone enjoys a food, so researchers are giving test subjects milkshakes with varying fat contents and examining their responses via MRIs. Researchers will also examine how the brain responds to fatty foods when they are eaten versus when they are delivered directly to the stomach through a tube.

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