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Red Wine Ingredient Extends Life

A Harvard researcher found that a compound in red wine known as resveratrol was shown in a study to extend the lifespan of yeast cells by up to 80 percent. Unpublished tests on worms and flies are also already yielding "encouraging" results.

Resveratrol belongs to a family of compounds known as polyphenols. Earlier this year I posted an article that described how this compound could be used to radically extend the shelf-life of fruit and vegetables. I was going to research this further and am sorry to say that this somehow dropped off my to-do list. Now that I have read and am applying David Allen's "Getting Things Done" book I am certain I will have this fascinating natural potential more formally reviewed.

Reuters August 25, 2003

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