Polyphenols found in red wine have already been found to lower the risk of Alzheimer’s disease, and now scientists are looking for ways to maximize the value of their delivery.

One such study, conducted by a team from Purdue University and Mount Sinai School of Medicine, showed that on the 10th consecutive day of feeding, the amount of polyphenols from grape seed extract that reaches a rat’s brain can be 200 percent higher than on the first day.

“This shows that reasonable and chronic consumption of these products may be the way to go, rather than single, high doses, similar to drugs,” says Mario Ferruzzi, a Purdue associate professor of food science.

“It’s like eating an apple a day, not a case of apples over two days every month,” he explains.

Polyphenols—which come from the skins and seeds of grapes—have been shown to prevent the formation of beta-amyloid protein in the brain, which creates the plaques that are the hallmark of Alzheimer’s disease, a progressive neurological disorder that destroys memory and cognitive skills.

For those who do not drink alcohol, nutritional supplements may be an alternative.