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Nature 426, 119 (13 November 2003) | doi:10.1038/426119d

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Drinking your health? It's too early to say

Roger Corder1, Alan Crozier2 & Paul A. Kroon3

  1. William Harvey Research Institute, Charterhouse Square, London EC1M 6BQ, UK
  2. Plant Products and Human Nutrition Group, Institute of Biomedical and Life Sciences, University of Glasgow, Glasgow G12 8QQ, UK
  3. Institute of Food Research, Colney Lane, Norwich NR4 7UA, UK

There has been much debate in the media about the potential health benefits of moderate wine consumption, and the components of wine that may be responsible. Recently, Konrad Howitz and colleagues reported an increased lifespan for yeast treated with resveratrol through the activation of sirtuins (Nature 425, 191–196; 2003).