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Dr. Richard Hoffman and his Erasmus student, Conny Johansson from University of Hertfordshire (UK) are using new chemistry laboratories to analyze a random selection of red wines to determine the levels of [amazon_link id=”B002HFK1PU” target=”_blank” ]resveratrol[/amazon_link] which is a natural antioxidant found in red wine and red grape skins, known to protect against a range of illnesses and diseases including neurodegenerative diseases such as Parkinson’s or other dementias, cancer and heart disease and more recently documented for its role in extending lifespan.

According to Dr. Hoffman, although the health benefits of resveratrol found in red wine have been well documented, no one has systematically measured its levels in particular wines before. Dr. Hoffman and Mr. Johansson are using new state-of-the-art High Performance Liquid Chromatography (HPLC) and Liquid Chromatography Mass Spectrometry LCMS to separate and collect the compounds found in the wines.

They plan to work with wine suppliers and retailers so that they can persuade them to put health indicators on their products.