"Anyone who refers to red wine as l'eau de vie may be onto something. A team of researchers from Harvard Medical School's department of pathology has found that resveratrol, a polyphenol found in red wine, can extend the life span of yeast cells by 70 percent on average.

Although tests have not yet been done on humans, study co-author David Sinclair believes that the same process through which resveratrol increases longevity in yeast may also work higher up the evolutionary ladder. "

View the full article at: Wine Spectator