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The Boston Globe

Health & wellness

Study supports anti-aging effects of red wine ingredient resveratrol

Harvard Medical School biologist David Sinclair and more than a dozen colleagues who study ways to slow aging raised a glass of red wine at the restaurant Catalyst in Kendall Square last week -- in a toast to red wine.

It was an early celebration of a study published Thursday, which Sinclair hopes will finally settle a contentious debate that has been running since he showed 10 years ago that a red wine ingredient, resveratrol, lengthened life in yeast.

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