According To Fortune: Resveratrol is the ingredient in red wine that made headlines in November 2008 when scientists demonstrated that it kept overfed mice from gaining weight, turned them into the equivalent of Olympic marathoners, and seemed to slow down their aging process. Few medical discoveries have generated so much instant buzz.

Fox News Says: For years, red wine has been linked to numerous health benefits. But the new study, published online in the Journal Nature on Thursday, shows that mammals given ultra high doses of resveratrol can get the good effects of cutting calories without actually doing it.

“If we’re right about this, it would mean you could have the benefit of restricting calories without having to feel hungry,” Sinclair said. “It’s the Holy Grail of aging research.”

CNN had a story on Resveratrol: At high doses, resveratrol appears to prolong life spans and improve health in mice. Human trials are under way. and some have been completed.

This research, funded in part by the National Institute on Aging, was published in the journals Nature and Cell in November, and bottles of Resveratrol have been flying off the shelves since. Dr. Brent Bauer, director of the Department of Internal Medicine’s Complimentary and Integrative Medicine Program at Mayo Clinic says “This may be the best thing since sliced bread for human beings, but we just don’t know yet.”

60 minutes: Scientists have found a substance in red wine that is slowing down the aging process in mice. Will it someday lengthen the lives of humans, too? Morley Safer reports on Resveratrol:

University of Nebraska:
Resveratrol, a nutrient found in red wine, keeps estrogen from causing breast cancer in test-tube studies. Resveratrol increases production of an enzyme that destroys dangerous estrogen metabolites.

Resveratrol has the ability to prevent the first step that occurs when estrogen starts the process that lead to cancer. Scientists believe that this could stop the whole progression that leads to breast cancer down the road. This is dramatic because it was able to be done with fairly low concentrations of Resveratrol.

A University of Florida study published in the Journal of Agricultural and Food Chemistry on Jan 12. 2006 found that Acai berries triggered a self-destruct response in up to 86 percent of leukemia cells tested in vitro. In the current UF study, six different chemical extracts were made from Acai fruit pulp, and each extract was prepared in seven concentrations. Four of the extracts, were shown to kill significant numbers of leukemia cells when applied for 24 hours. Depending on the extract and concentration, anywhere from about 35 percent to 86 percent of the cells died.