Restorative Effect of Consuming Red Wine Against Adverse Changes in the Brain of Rodents Exposed to Beer

Objective: There is a surge in the availability of alcoholic products accompanied by a high rate of consumption despite increasing neurological problems. Aim of this study is to determine whether regular intake of brewed beer and red wine affects the microanatomy of the cerebral cortex, hippocampus and brain weight. Materials and Methods: 20 male albino Wistar rats were assigned to four groups of five animals each. Group A, the control was given distilled water; Group B was administered 5 mL/kg body weight of beer; Group C received 5 ml/kg of red wine; and Group D was dosed with 5 ml/kg of beer and followed with 5 ml/kg of red wine. Daily treatments by gavage lasted 15 days, and animal subjects were euthanized via cervical dislocation on day 16. Individual brains were collected and weighed using an electronic scale (SF-400) and afterwards dissected to obtain tissue samples from the cerebral cortex and hippocampus, immediately fixed in 10% formalin for micro-anatomic studies. The paraffin embedding method was used for histological preparation while sections were cut at 5 µm and stained with hematoxylin and eosin. Brain weight was analyzed using the Statistical Product and Service Solutions (SPSS) software via one-way analysis of variance. Results: Histopathological changes including intracerebral haemorrhage and loss of pyramidal neurons observed in group B (beer) samples were not visible in Group D (beer plus red wine), while no microstructural changes occurred in group C (red wine) sections when compared with the control. The output of statistical analysis showed a non-significant reduction in brain weight of group B, whereas a significant increase was noticed in group C while group D showed a non-significant increase. Conclusion: These findings indicate that red wine counteracts beer-induced changes in brain morphology, hypothesising the neuroprotective effect of the wine.