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Science Forum Index » Medicine - Cardiology Forum » Red Wine - effective even in small quantities...
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| Bolaleman... |
 Posted: Wed Jun 18, 2008 11:24 am |
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Guest
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According to an article published in HealthDay News by Robert Preidt
(Thursday, June 5, 2008), the antioxidant Resveratrol mimics effects
of caloric restriction to extend life spans in mice - even at low
concentrations.
Here is a resume of the story:
Resveratrol, a compound found in grapes, red wine, pomegranates and
certain other foods, may protect the heart and slow the effects of
aging, a new study suggests.
Tests in mice revealed that low doses of resveratrol mimic the effects
of caloric restriction, diets with 20 percent to 30 percent fewer
calories than a typical diet that have been shown to extend life span.
Previous research has shown that high doses of resveratrol prevent
early death in mice fed a high-fat diet. This new study adds to those
findings, showing that receiving low doses of resveratrol in middle
age offers many of the benefits as a calorie-reduced diet.
"This brings down the dose of resveratrol toward the consumption
reality mode. At the same time, it plugs into the biology of caloric
restriction," co-senior author Richard Weindruch, a professor of
medicine at the University of Wisconsin-Madison, said in a prepared
statement.
"Resveratrol is active in much lower doses than previously thought and
mimics a significant fraction of the profile of caloric restriction at
the gene expression levels," co-senior author Tomas Prolla, a
professor of genetics at the University of Wisconsin-Madison, said in
a prepared statement.
The researchers found that resveratrol affected age-related gene
expression changes in the heart tissue of mice. The study was
published online this week in the Public Library of Science One.
"There must be a few master biochemical pathways activated in response
to caloric restriction, which in turn activate many other pathways.
And resveratrol seems to activate some of these master pathways as
well," Prolla said.
DSM Nutritional Products of Switzerland and the U.S. National
Institutes of Health funded the study.
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