Resveratrol, the naturally occurring compound found in red wine, may help halt the progression of Alzheimer’s disease, a new study finds.

After taking resveratrol supplements, Alzheimer’s patients showed little or no worsening based on measurements of a brain marker for the disease.

Resveratrol is a naturally occurring compound found in foods such as red grapes, raspberries, dark chocolate, and some red wines. It has been linked to heart health and anti-aging.

According to the new study, a purified form of high-dose resveratrol given long-term to people with mild to moderate Alzheimer’s disease was found to stabilize the decline of a biomarker that indicates progression of the illness.

Researchers from Georgetown University Medical School enrolled 119 participants for the one-year study and divided them into two groups, one that received high-dose resveratrol that is not yet commercially available. The other group was given a placebo.

Patients who were treated with increasing doses of resveratrol over a year showed little or no change in amyloid-beta40 (Abeta40) levels in blood and cerebrospinal fluid. In contrast, those taking a placebo showed worsening levels.

The study did not measure cognitive ability. The research is published in the journal Neurology.