A new study has announced that the compound found in red wine and chocolate, resveratrol, could stabilize an essential biomarker of Alzheimer’s.

The study published in the journal Neurology said that 119 Alzheimer’s sufferers with delicate to average symptoms were observed over one year. For the study, half of the participants were given placebos and half of the patients were given resveratrol, according to the Weather Space.

Even though resveratrol is present in purple grapes, chocolate, peanuts and some pink wines naturally, the study gave the participants an artificial type of the compound in order to maintain an even distribution of resveratrol across the patients. They dosage they received was equal to 1,000 bottles of pink wine a day.

The results revealed that sufferers given sugar tablets over the resveratrol experienced a decline in their amyloid-beta40 (Abeta40) ranges in blood and spinal fluid. But the participants who received resveratrol showed little to no change in their Abeta40 ranges.

A drop in Abeta40 is common in the worsening stages of dementia in Alzheimer’s sufferers according to the lead researcher, Dr. R. Scott Turner from Georgetown College Medical Middle in Washington.

“Nonetheless, we will not conclude from this research that the consequences of resveratrol remedy are useful,” he stated. “It does seem that resveratrol was capable of penetrating the blood-brain barrier, which is a vital statement.”

Turner also added that resveratrol is different than other Alzheimer’s medications. Used as an alternative, the resveratrol compound finds its approach to the proteins in an oblique method.

“We’d like additional research to see if it actually does have a profit,” Turner stated.

At this time, the study did not show proof enough for researchers to advocate resveratrol for sufferers. However, the study did begin a foundation for further studies to explore the possibilities of resveratrol compound use in pre-Alzheimer’s patients.