June 16, 2009
MANNHEIM, Germany—A new study published in the September issue of Alcoholism: Clinical & Experimental Research (DOI:10.1111/j.1530-0277.2009.00989) reveals that moderate consumption of red wine may have protective benefits against all-cause mortality because of the presence of polyphenols—particularly resveratrol.
The therapeutic potential of resveratrol, firstly in cancer chemoprevention and then later for cardioprotection, has stimulated many studies on the possible mechanisms of action. Further indications for resveratrol have been developed, including the prevention of age-related disorders such as neurodegenerative diseases, inflammation, diabetes and cardiovascular disease.
According to the study, the improvements are remarkably similar yet there is an important dichotomy—low doses improve cell survival as in cardio- and neuro-protection yet high doses increase cell death as in cancer treatment. Fewer studies have examined the responses to other components of red wine, but the results have, in general, been similar to resveratrol.
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