Via Scott Rosenberg and the New York Times, “Red wine ingredient makes yeast live longer” (registration required, or try the usual). Resveratrol, a polyphenol found in red wine, extends the lifespan of yeast cells by as much as 70% by boosting levels of the Sir2 enzyme, which is thought to stabilize DNA and thus extend life. The full abstract, with citations, is here. But I already have all the information I need. Cameriere, un’altra bottiglia di Barolo, per favore!