Can naturally found ingredients from plants and red-wine grapes actually hold the key to a long life, and a long healthy life? Research studies conducted over the past decade point to the overriding conclusion - yes! Scientific experiments on a variety of organisms including yeast, worms, flies, rodents, and fish point to an increase in longevity from 10 - 60% when given plant molecules and compounds including Resveratrol and many other plant and red-wine polyphenols.

How is this possible? Scientists discovered in the 1930s that calorie restriction indeed extends lifespan by putting the organisms into "survival mode". But living on a near-starvation diet is impractical, if not dangerous, for humans.

Equally important, tests on obese (fat) mice and other animals found that although they would normally die young from a variety of diseases, the consumption of polyphenols compounds allowed them to live just as long as "normal" mice.

Over the past decade, new scientific studies have pinpointed the pathway to the activation of the SIRT genes and enzymes. Scientists then asked themselves - is there any other way to activate SIRT genes other than calorie restriction ?

The key to this puzzle was discovered by Dr. David Sinclair and Dr. Joseph Baur at Harvard Medical School in 2006. In their seminal paper published in Nature Magazine, these research scientists found that they could indeed activate the SIRT genes by giving organisms Xenohometic (stressed plant) compounds. The scientists tested 1,000s of compounds and found 19 plant polyphenols that provide the most significant effects.

Plant Polyphenols with the greatest effect on the SIRT genes and longevity:

Others Polyphenols:

• Pentahydroxyflavone**
• Kaempferol**
• Apigenin**
• Luteolin**
• Tetrahydroxyflavone (3 types)**
• Hydroxyapigenin**
• Daidzein**
• Deoxyrhapontin**
• Naringenin**
• Pentahydroxychalcone