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Resveratrol

OPINION
November 25, 2006
THE NAME needs jazzing up -- try making a jingle out of "resveratrol" -- but we foresee huge advertising campaigns built around the miracle substance derived from the skins of grapes. This could be the chemical for 21st century America, the mechanism by which couch potatoes can have their transfats and eat them too. Maybe that's a tad optimistic.
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HEALTH
July 13, 2009 | Melissa Healy
Like aspirin and the heart medicine digitalis, resveratrol is a plant extract -- one with seemingly powerful and broad effects on living organisms. It acts as a phytoestrogen, mimicking many of the hormone estrogen's effects. In the cells of rodents as well as humans, it disrupts the genetic machinery that gives rise to inflammation and to cancerous tumors. In cell cultures of brain tissue, it even cleans up the tangled amyloid deposits that are the hallmark of Alzheimer's disease.
HEALTH
July 13, 2009 | Melissa Healy
The pitches for resveratrol are as ubiquitous as they are dazzling. Fire up a search engine for red wine, resveratrol or longevity, and the entreaties of supplement makers will line your screen, blinking promises of weight loss, wrinkle reduction, greater vitality and -- yes -- even "increased erection hardness . . . sexual sensitivity, pleasure and ejaculatory volume." But that's not all.
NEWS
July 1, 2000 | From Associated Press
Researchers believe they have unlocked the mystery of how an antioxidant found in grapes and red wine fights cancer. A study published Friday concludes that the compound resveratrol, which acts like an antibiotic to protect grapes from fungus, may turn off a protein that guards cancer cells from cancer-fighting therapies such as chemotherapy.
SCIENCE
October 30, 2004
Drinking red wine could protect against lung cancer, but white wine may increase the risk slightly, Spanish scientists reported Thursday in the journal Thorax. Red wine contains tannins and resveratrol, both of which are known to have anti-tumor properties. Tannins mop up dangerous free radicals. The negative effects of white wine may result from the alcohol. From Times Staff and Wire Reports
BUSINESS
December 8, 2006 | Jia-Rui Chong, Times Staff Writer
Red wine may or may not extend your life, but it is invigorating the wine industry. Market research firm ACNielsen this week reported a bump in red wine sales after a series of medical studies about the anti-aging properties of a compound called resveratrol, which is found in red wine. True, the experiments were in mice. And, yes, a human would have to drink hundreds of glasses a day to get an equivalent dose of resveratrol. But who's counting?
NEWS
January 10, 1997 | From Associated Press
"To a long life" may be more than just a wine drinker's toast. First, researchers found that red wine helps keep the heart ticking. Now, studies show that a substance in grapes may prevent cancer. Researchers working with cell cultures and laboratory animals have found that a substance in grapes called resveratrol can help keep cells from turning cancerous and inhibit the spread of cells that already are malignant.
SCIENCE
November 2, 2006 | Thomas H. Maugh II, Times Staff Writer
An ingredient in red wine extends lifespan and alleviates disease when fed in huge quantities to obese mice, even though the mice remain fat, researchers reported today in the online edition of the journal Nature. To reach an equivalent dosage, a human would have to drink about 20 bottles of red wine per day. The chemical, called resveratrol, has previously been found to have life-prolonging effects on yeast, roundworms, flies and fish.
SCIENCE
July 17, 2004 | From Times Staff and Wire Reports
The compound that makes red wine a healthful drink may also hold the secret to a longer life, scientists reported this week in the journal Nature. They found that resveratrol acted on fruit flies and worms in the same way as a method known to extend the life of animals including monkeys, sharply restricting how much they eat.
MAGAZINE
July 29, 2007 | Elizabeth Khuri, Elizabeth Khuri is assistant style editor at West
When you slice a pear or an apple in half, that gentle blush of brown that spreads across the surface after a few minutes is called oxidation--a form of organic rust. And just like a sweet slice of fruit, our faces are oxidizing, albeit at a slower rate. The culprit behind this process is the highly reactive free radical, a molecular structure that interacts with skin cells and sets off a chain reaction that leads to the telltale signs of aging: wrinkled, sagging and stressed skin.
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