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In Study, Red-Wine Compound Extends the Lifespan of Fish

Jacob Gaffney
Issue: May 15, 2006

Scientists in Rome and Pisa have studied the effects of a chemical compound found in red wine on an animal not used to anything but water. The researchers administered the polyphenol, resveratrol, to tropical killifish and found that the fish lived longer than fish that did not consume the compound.

For the full article, check out the new issue of Wine Spectator, on newsstands May 15, 2006.

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