During years, it is said that red wine –consumed in moderation– may provide numerous health benefits and contribute to a longer life span.
The crucial substance, present in vegetables and food, especially in the grape of red wine, is resveratrol.
Researchers of the Harvard University Medical School maintained that Resveratrol extends life expectancy and good health as it increases the energy in the mitochondria, the “engine” of cells.
“This finding, according to scientists of Cell Metabolism magazine, may lead in the future to new potential treatments to attack the aging effects, “informed the BBC’s news portal today.
Previous studies have already shown that resveratrol –a polyphenol compound- acts as an antioxidant avoiding the damages caused in the DNA by molecules called free radicals.
This cellular damage has been correlated with the development of cancer, diabetes, and cardiovascular diseases.
In this last study, Professor David Sinclair and his team stated that they found how resveratrol acts in cells and protects the organism.
During the past decade, the team of researchers has been conducting different studies on various organisms: from yeasts, worms, flies to mice.
Studies on the three first organisms, explained researchers, revealed that resveratrol managed to increase the energy production and the overall health of cells, activating a type of genes called sirtuins, which are fundamental to the good function of mitochondria.
It has been demonstrated that the good operation of this cellular “engine” is essential to both a long life and general health.
Better vascular function
Animals with normal SIRT1 that received resveratrol showed signs of “a significant increase of energy level”, highlighted the authors.
Besides, they added that these animals had a better vascular and metabolic function, a reduction in the inflammation and, in general, cells managed to use more efficiently the energy.
Another long debate on resveratrol is that previous studies had disclosed that this compound acts differently depending on its dosis.
In the new research, Professor Sinclair seems to have solved this problem. As it was expected, scientists found that mice heavily dosed with resveratrol presented toxic and bad effects.
Translation: Carolina Lucesole