resveratrol

A new discovery helps explain why the “Alzheimer’s gene” ApoE4 is such a risk factor. It appears that ApoE4 causes a dramatic reduction in SirT1, an "anti-aging protein" that is targeted by resveratrol (present in red wine). This reduction in SirT1 was associated with a change in the way the amyloid precursor protein (APP) was processed. Moreover, there was evidence that ‘bad’ tau and amyloid-beta could be prevented by increasing SirT1.

http://www.eurekalert.org/pub_releases/2013-10/bifa-mar101613.php

A mouse study suggests that resveratrol—a compound abundant in red wine—may moderate some of a high-fat diet’s negative effects on the immune system.

http://www.futurity.org/can-resveratrol-balance-fatty-diet/

Resveratrol — an ingredient in red wine that has been implicated in a number of health benefits — has been found to inhibit interleukin 6 (IL-6), a pro-inflammatory protein that is part of the immune system (although IL-6 can be anti-inflammatory during exercise). Resveratrol does this specifically through its effect on the estrogen receptor, preventing cell proliferation.

http://www.eurekalert.org/pub_releases/2014-04/sri-sfs042914.php

An Italian study has found that older adults with the highest concentration of resveratrol metabolites were no less likely to have died of any cause than those with no resveratrol found in their urine. The concentration of resveratrol was not associated with inflammatory markers, cardiovascular disease, or cancer rates. The finding indicates that whatever health benefits red wine, blueberries and dark chocolate have, it is not due to this antioxidant.