They are finally figuring out the French Paradox w/r/t to health and aging. They have found chemicals in red wine that seem to delay the aging process in rodents from 30-50%.
"According to the Oxford Companion to Wine, Pinot Noir tends to have high levels of the chemical, while Cabernet Sauvignon has lower levels. "Wines produced in cooler regions or areas with greater disease pressure, such as Burgundy and New York, often have more resveratrol," the book says, whereas wines from drier climates like California or Australia have less.
Besides resveratrol, another class of chemical found to mimic caloric restriction is that of the flavones, found abundantly in olive oil, Dr. Howitz said. "
http://story.news.yahoo.com/news?tmp...ertainredwines
