In a study from the Institute of Food Science and Technology at the National Research Council in Avellino, Italy, normal human blood cells were subjected to experiment-induced oxidation, to observe the possible protective effects of red wine polyphenols, groups of chemical substances found in plants. In 2000, Drs. I. Tedesco, M. Russo, P. Russo, G. Iacomino, G.L. Russo, A. Carraturo, C. Faruolo, L. Moio, and R. Palumbo tested red blood cells, treated with a small dosage of resveratrol, and analyzed the cells for signs of oxidative stress. Oxidative stress is a harmful condition caused by damage from free radicals and not enough anti-oxidants to neutralize the free radical activity in cells. This is associated with aging and often results in... »View More