Scientists could be closer to understanding why red-wine quaffing Mediterraneans live to a handsome age thanks to a new study that found an ingredient in red wine extended the life span of yeast.
Generally acknowledged that caloric restriction can extend lifespan across a range of species, researchers from Harvard Medical School in the US suggest that several drug-like molecules in red wine can achieve this in the baker's yeast Saccharomyces cerevisiae.
In a report published online by Nature this week, (Howitz, K. T. Small molecule activators of sirtuins extend Saccharamyces cerevisiae lifespan. Nature, published online, doi:10.1038/nature01960 (2003)), lead researcher David A. Sinclair and colleagues explain that the compound resveratrol found in red wine seems to mimic the age-enhancing effects of calorie restriction on the single-celled organism.
Resveratrol is one of a group of chemicals called polyphenols, also found in tea, fruit and vegetables. Previous research has suggested that these can protect against heart disease and osteoporosis in humans.
The scientists gave the yeast fresh grape extract. Normally, the organism divides around 25 times and then dies, Resveratrol-treated yeast underwent an extra 15 replications.
According to the Nature article capitalising on the chemical is a long way off in humans - to match the yeast doses Sinclair claims that humans would need to drink a glass of red wine morning, noon and night. He also added that further work is required on 'higher organisms' such as laboratory mice.