Go ahead and pop that cork. Science may have discovered a fountain of youth, and it’s right there in that bottle of vin rose.

Though for over-50s “if it feels good, do it” has been largely replaced by “if it feels good it’s probably bad for you”, medical science has pitched us a delightful change-up: it seems that drinking wine, and red wine in particular, is actually pretty darn good for you. In fact, it may even help keep you young.

The key is resveratrol, a natural antibiotic produced by plants to help them ward off disease. It’s present in many plants but is particularly abundant in the skins of grape species used to make red wine. Some have suggested that resveratrol is the secret behind the “French Paradox”, which refers to the fact that though the Gallic diet is typically high in fat, the French have a low incidence of heart disease. Could the French wine-with-everything ethic be why?

Yes, probably. Resveratrol is a potent antioxidant, and as such is a powerhouse of health benefits. Antioxidants are substances that can neutralize free radicals, unstable molecules that scavenge and damage other cells. Antioxidants can not only prevent free radical damage, they can sometimes even reverse the process and repair damages already done.

Since recent research indicates that free radical damage is either a cause of or contributor to most age-related diseases and disorders, antioxidants are particularly important for the over-50 crowd. The body does produce some antioxidants, but our ability to synthesize them decreases with age.

In a nation where more than 8,000 people are turning 60 every day, it’s easy to see why resveratrol is a hot research topic. Though so far all resveratrol research has been cellular or animal studies, the initial findings are promising: it looks like that glass of wine could be protecting your heart, boosting your immune system, and perhaps even protecting you from cancer and Alzheimer’s.

Most intriguiging of all, however, is connection between resveratrol and sirtuin, a substance some have called a “longevity gene” which can actually make life longer. Since 2003 a number of studies have proven that resveratrol activates sirtuin in a number of life forms, and has effectively extended the life span of yeast, fruit flies, worms, and certain fish. Interesting, yes – but downright exciting in view of the fact that it has been proven that there is a human version of the longevity gene.

So drink up – moderately, of course – and bask in the knowledge that you may be adding some time to your stay on the planet. Of course there are other ways to get resveratrol – but why would you want to?

That spinach Popeye slugged down at the end of every cartoon was actually doing more than giving him bizarrely muscular forearms. If recent research involving the anti-aging properties of spinach is right, he must have had one helluva memory.

A 2008 study of more than 3,500 Chicago-area senior citizens showed that eating at least 2.8 servings of vegetables a day can slow the rate of cognitive decline by as much as 40% – making the rate of decline about the same as that experienced by people five years younger.

Spinach turned out to be the top memory booster, though all green leafy vegetables (which are high in antioxidant properties) were highly effective.

Green leafies not your thing? Then go for the most colorful produce you can find, since foods with the highest antioxidant activity are generally the most colorful.

Surprisingly, the Chicago study didn’t see the same level of improvement when participants’ diets included increased servings of fruit. However while its possible that increasing the intake of certain vegetables is particularly effective in slowing cognitive decline, upping the consumption of any antioxidant-rich food is almost certainly beneficial.

University of California research indicates that purple fruits and vegetables, such as blueberries, cranberries and Concord grapes, may be especially beneficial for the brain, and compounds found in apples, strawberries, and even curry spice activate neural pathways and enhance memory.

Outstanding antioxidant properties
When it comes to antioxidant power, it’s hard to beat prunes. In fact, according to the USDA, it’s impossible. Prunes are actually rated number one on the USDA’s Oxygen Radical Absorbance Capacity (ORAC) scale, which measures the antioxidant effectiveness of plant-based foods.

Antioxidants are substances that can neutralize free radicals, which are unstable molecules produced by the process of cellular oxidation. Free radicals damage the cells with which they interact, and are believed to be the primary source of many age-related problems; free radical damage has been implicated in everything from Alzheimer’s to age spots. That makes antioxidants a primary tool in the anti-aging arsenal. And prunes are just loaded with ‘em.

High in fiber, low in sodium
At least the prune is just about universally recognized for providing plenty of dietary fiber – that’s where it’s reputation for correcting or preventing “irregularity” comes from. But fiber is good for more than the digestion. Many studies have shown that dietary fiber is important in the prevention of many types of cancer, notably colorectal cancer. In addition, a long-term study of more than 50,000 Swedish women indicate that a diet high in fruit and cereal fiber can reduce the risk of breast cancer by as much as 50%.

The fact that prunes are low in sodium makes them heart-healthy, promoting normal blood pressure. They’re also believed to be effective in stabilizing blood sugar levels.

Vitamins and more
Prunes are a naturally rich source of vitamin A, which the body uses to produce collagen. Because the breakdown or loss of collagen leads to wrinkled skin, vitamin A is an important part of anti-aging. They also contain vitamin C, which is a powerful antioxidant.

Prunes also contain copper, which promotes youthful skin, and potassium, which is crucial to muscle strength and heart health.

The Journal of Alzheimer’s Disease reports that recent research using a combination of vitamin D and curcumin offers new possibilities in the treatment of AD. The research, conducted by UCLA and the Human Biomolecular Research Institute, focused on boosting the immune system in an effort to clear away plaque buildup in the brains of AD patients.

The study tested both natural and synthetic forms of curcumin in combination with vitamin D3. It was discovered that that administered together, the nutrients worked in tandem to clear away brain plaque.

The curcuminoids enhanced the binding of the plaque material to macrophages, which are cells that act as the immune system’s “clean up crew”. Macrophages circulate through the body, binding to and absorbing waste products including the beta amyloid proteins that turn into plaque in the brains of AD patients. The vitamin D strongly stimulated the macrophages’ ability to absorb the beta amyloid and other waste products.

Synthetic curcumin was found to be more effective than natural curcumin, the researchers said, noting that the natural form was less readily absorbed and tended to break down more quickly. New forms of synthetic curcumin could improve therapeutic efficacy. The scientists stressed that while the results were extremely positive, more research is needed before the vitamin D-curcumin combo can be considered a reliable therapy or treatment for AD.

Alzheimer’s disease one of the most common and devastating of all age-related illnesses
More than 4 million people in the US have the deadly and progressive brain disorder, which impairs memory, cognitive function, and physical ability. Though symptoms differ, Alzheimer’s is characterized by a degree of dementia, which is defined as intellectual impairment significant enough to have an adverse impact on daily activities and social interactions. In fact, Alzheimer’s is the number one cause of dementia in people over 60.

In the past 25 years the number of people with Alzheimer’s has doubled and the incidence of the disease is expected to increase rapidly over the coming years as the baby boom generation ages.

Though research is discovering more clues to the puzzle of Alzheimer’s, it remains frustratingly mysterious. No cause has been identified, and though there are some drugs that are thought to slow its progression, as yet there is no cure.

Can eating a diet rich in certain foods actually be a viable anti-aging therapy? Yes, if you go with the grain. Whole grain, that is.

Whole grain foods such as wild and brown rice, oatmeal, whole wheat and rye, bulgar, and even popcorn can be a very effective part of an anti-aging diet. Whole grains are an outstanding source of B vitamins and antioxidants and they provide iron, magnesium, and fiber as well – all of which are important at any age, but absolutely vital to health and well-being as we get older.

Here are just a few ways in which whole grains play an anti-aging role in diet:

Reduced risk of colon cancer – A mammoth 16-year study that monitored over a million participants concluded that consumption of whole grains was inversely associated with the risk of developing colorectal cancer.

Better weight control - A Dutch study of nearly 5,000 older adults found a direct link between increased whole grain consumption and reduced risk of overweight and obesity. Increased whole grain intake was also associated with lower Body Mass Index.

Lower risk of diabetes – An ongoing joint U.S. – Norwegian study has found that whole grains are an important part of what they term a “low risk food pattern” that has been found to lower risk of developing diabetes by as much as 15%.

Improved heart health – A 20-year Harvard study of more than 20,000 physicians concluded that that those eating two to six servings of whole grain cereal a week reduced their risk of heart failure 22%, while those eating whole grains daily reduced risk by 28%. In addition, a massive Wake Forest University study of more than 285,000 participants found that eating as little as 2.5 servings of whole grain foods daily can lower your risk of cardiovascular disease by almost one-quarter.

Decreased incidence of gum disease – The findings of a 14-year study of more than 34,000 Canadian men conclude that the risk of periodontal disease, a serious inflammation of the gums that frequently leads to tooth loss in adults, may be significantly reduced by eating three to four servings of whole grains daily.

An easy way to increase the percentage of whole grain foods in your diet is simply to make substitutions, such as replacing white bread with whole grain bread or eating whole grain cereals. If you like you can do a breakfast mix-and-match, substituting a whole grain, high fiber cereal for half of your regular cereal; some whole grain is better than none.

If you snack at night, try replacing chips with popcorn.