Dr Dore surmised that, “it’s not likely that brain cells can have high enough local levels of resveratrol to be protective,” as “resveratrol is needed to jump-start this protective enzymatic system that is already present within the cells” however “even a small amount may be sufficient.”

The experiments on mice used a group receiving resveratrol supplements and one that didn’t (control group) prior to inducing a stroke in both groups (In the name of science!). The mice receiving the resveratrol showed significantly less damage sustained from the effects of the induced stroke than the control group.

In conclusion, the study suggests that resveratrol in small doses may act as a preventative measure against severe brain damage that often accompanies a stroke. The paper will be printed in an upcoming issue of Journal Of Experimental Neurology.