Wine and cheese can slow aging — scientists' new findings
Recent research has shown that people who regularly consume wine and Parmesan cheese have a biological age approximately 6 years younger. This effect is attributed to resveratrol in red wine, which protects cells from aging changes, and spermidine in aged cheeses, which stimulates cellular renewal.
This combination of beneficial compounds creates a powerful “cocktail” that significantly slows down aging processes, extending the duration of the body's youthful biological state.
These findings pave the way for further studies into anti-aging mechanisms and the development of dietary recommendations to promote healthy aging.
