According to an article from the April 18th Journal of Agricultural and Food Chemistry, Champagne helps protect the brain from injury during a stroke or other aliments, like Alzheimer’s and Parkinson’s.

This is due to the high level of polyphenols (antioxidants) in Champagne which helps prevent cell death related to oxidative stress.

They only tested using blanc de blanc and blanc de noir Champagne, but the lab results are positive and human trials begin soon!