There is a “longevity” compound found in red wine called resveratrol. We already know resveratrol helps reduce inflammation in the body. It also helps lower cholesterol, and there have been some studies that show it reduces the risk of heart disease and certain forms of cancer. Resveratrol was discovered in 1939 in Japan. It is found in the skin of red grapes, blue berries, and other dark-skinned fruits. Interestingly, red wine contains very little resveratrol.
Consumption of alcohol in red wine results in the formation of two very toxic compounds: acetaldehyde and malondialdehyde. These compounds generate massive free-radical damage to cells throughout the body. The free radical damage generated by these alcohol metabolites creates an effect in the body similar to that caused by radiation poisoning. A person would have to drink nearly a whole bottle of wine compared to only a handful of red grapes or fresh blueberries to get the same amount of resveratrol.
