The New York Times is reporting today on an interesting scientific finding related to diet and health. Scientists may have found a substance that is present in red wine that may ameliorate the effects of a high fat diet on the risk for cardiovascular disease and obesity. The substance, called resveratrol, was discovered by scientists at Harvard Medical School and the National Institute of Aging. So far, the observation has been only observed in mice. This may be part of the explanation for why drinking moderate amounts of red wine is associated with improved heart health and the French paradox, where the French have less cardiovascular disease than would be expected based on the amount of fat in their diet. Of course, more research needs to be done to test these hypotheses and also to see if humans respond to resveratrol the same way as the mice do. This could have a significant impact on health of the population if these observations are borne out in humans.