Impact of Resveratrol on Glucose Control, Hippocampal Structure and Connectivity, and Memory Performance in Patients with Mild Cognitive Impairment

authored by

Theresa Köbe, A. Veronica Witte, Ariane Schnelle, Valentina A Tesky, Johannes Pantel, Jan-Philipp Schuchardt, Andreas Hahn, Jens Bohlken, Ulrike Grittner, Agnes Flöel

Abstract

In healthy older adults, resveratrol supplementation has been shown to improve long-term glucose control, resting-state functional connectivity (RSFC) of the hippocampus, and memory function. Here, we aimed to investigate if these beneficial effects extend to individuals at high-risk for dementia, i.e., patients with mild cognitive impairment (MCI). In a randomized, double-blind interventional study, 40 well-characterized patients with MCI (21 females; 50-80 years) completed 26 weeks of resveratrol (200 mg/d; n = 18) or placebo (1,015 mg/d olive oil; n = 22) intake. Serum levels of glucose, glycated hemoglobin A1c and insulin were determined before and after intervention. Moreover, cerebral magnetic resonance imaging (MRI) (3T) (n = 14 vs. 16) was conducted to analyze hippocampus volume, microstructure and RSFC, and neuropsychological testing was conducted to assess learning and memory (primary endpoint) at both time points. In comparison to the control group, resveratrol supplementation resulted in lower glycated hemoglobin A1c concentration with a moderate effect size (ANOVA

_RM p = 0.059, Cohen's d = 0.66), higher RSFC between right anterior hippocampus and right angular cortex (p < 0.001), and led to a moderate preservation of left anterior hippocampus volume (ANOVA

_RM p = 0.061, Cohen's d = 0.68). No significant differences in memory performance emerged between groups. This proof-of-concept study indicates for the first-time that resveratrol intake may reduce glycated hemoglobin A1c, preserves hippocampus volume, and improves hippocampus RSFC in at-risk patients for dementia. Larger trials with longer intervention time should now determine if these benefits can be validated and extended to cognitive function.

Organisation(s)

Institute of Food Science and Human Nutrition
Nutrition Physiology and Human Nutrition Section

External Organisation(s)

Charité - Universitätsmedizin Berlin
Leipzig University
Goethe University Frankfurt
Medical Practice Bohlken for Neurology and Psychiatry Berlin
University of Greifswald

Type

Article

Journal

Frontiers in neuroscience

Volume

Pages

105

ISSN

1662-4548

Publication date

07.03.2017

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

General Neuroscience

Electronic version(s)

https://doi.org/10.3389/fnins.2017.00105 (Access: Unknown)