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
December 8, 2006 |
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?
January 10, 1997 |
"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.
November 2, 2006 |
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.
July 17, 2004 |
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.
July 29, 2007 |
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.
February 19, 1993 |
It may be the tint that makes red wine good for the heart, according to a California study of color chemicals called phenols. The chemical clue lends credence to a controversial study that suggested that red wine reduces the risk of heart disease, said Dr. Edwin Frankel, a chemist and co-author of the new research at UC Davis. The debate was sparked by the previous study, which attributed the low rate of heart disease among people in southern France to their steady consumption of red wine.
July 13, 2009 |
Acai berries, green tea, soy, olive oil and sweet potatoes have all been hyped for their life-prolonging potential. Diets rich in vegetables, fruits and grains, and low on meat may help prevent chronic disease. But so far there's only one dietary approach shown to lengthen life span: eating less. Of course, a dearth of firm data hasn't stopped doctors, scientists and nutritional dilettantes from penning anti-aging diet books. Here are a few of them.
October 29, 1992 |
* Red wine shouldn't be served at room temperature. * Some people do get headaches from red wine. * Glassware does make a difference in your appreciation of wine. * If you've never had a reaction to the sulfur in wine before this, you're not likely to now. These are just a few short answers to questions I get asked all the time about wine, a beverage about which there must be more myth and legend than fact.