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26 August 2003
An ingredient of red wine extends lifespan
by up to 70% - in yeast1. The compound seems to mimic the age-enhancing
effects of calorie restriction on the single-celled organism.
Capitalizing on the chemical, called resveratrol, is a long
way off in humans, says David Sinclair of Harvard Medical School
in Boston, Massachusetts, who led the research. To match the
yeast doses, he says, humans would need to drink a glass of
their favourite vintage morning, noon and night.
But the research may help explain why red-quaffing Mediterraneans
live to a ripe old age. Resveratrol boosts levels of an enzyme
called Sir2, which is thought to extend lifespan by stabilizing
DNA. "It's highly plausible that boosting enzyme activity
will slow functional decline in old age," agrees Peter
Piper, who studies ageing at University College London.
Resveratrol is one of a group of chemicals called polyphenols.
Previous research has suggested that these can protect against
heart disease and osteoporosis in humans. "It may not
be just a longer life - it may also be a healthier one," says
Sinclair.The compound is one of 17 plant molecules so far found
to extend life inbaker's yeast (Saccharomyces cerevisiae).
Resveratrol also gives fruitflies, which typically live for
around a month, an extra ten days of life, says Sinclair. Studies
on mice are in the pipeline.
Sinclair gave his yeast fresh grape extract. Normally, the
organism divides around 25 times and then dies. Resveratrol-treated
yeast underwent an extra 15 replications.
Many polyphenols are also found in tea, fruit and vegetables,
says Piper. "It stresses the importance of eating a healthy,
balanced diet," he says. Pharmacologists are also developing
a stable, slow-release resveratrol pill.
References:
1. Howitz, K. T. Small molecule activators
of sirtuinsextend Saccharamyces cerevisiae lifespan. Nature,
published
online
© Nature News Service / Macmillan Magazines
Ltd 2003
Please
also read this: The Case for Red Wine
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