Should one sour grape spoil resveratrol research?

Should one sour grape spoil resveratrol research?

A prolific resveratrol researcher has been accused of fabricating and falsifying his studies, according to a New York Times article published yesterday

Dipak K. Das, a researcher with the University of Connecticut, has been investigated as a result of an anonymous tip back in 2009 calling his research methods into question, according to the Times article. The results of the investigation—detailed in a 600-page report—caused the University to pull $890,000 of federal grant money recently awarded to Das.

While this all may seem to cast a dark shadow over the field of resveratrol research, I have to agree with the Harvard Medical School scientist, David Sinclair, quoted in an article published on CBSNews.com. I don’t expect the unsavory practices of one scientist to detract much from the numerous other studies published showing resveratrol’s health benefits.

Not convinced? Just take a look at the reference page of one of Functional Ingredients' recent stories, citing numerous resveratrol studies. Only ONE of the 27 references is a DK Das study. Or look at another compelling study I covered in November showing resveratrol’s beneficial impact on the metabolism.

It’s frustrating to see a reputable news source like CBS lead with the sentence “Are studies tying red wine to health benefits nothing more than wishful thinking?” Those of us immersed in the natural products industry and well versed in the science know that the answer to that question is a clear and decisive "NO."

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