First, the good news: researchers have yet to disprove the health benefits of red wine. And now the news: scientists at Johns Hopkins Medical School say the ingredient in red wine (and chocolate) that is responsible for long-observed health benefits is not resveratrol, as has been believed. HealthDay reports that the researchers followed nearly 800 men and women 65 years or older the Chianti Region of Italy from 1998 to 2009. All of the people in the study had a diet rich in resveratrol, but when the researchers looked at the resveratrol levels of individuals, they found no significant differences in the rate of death from those with the lowest levels to the highest. They also found no association with higher levels of resveratrol and a lower risk of heart disease or cancer. In fact, the lowest rates of heart disease were in people with the lowest levels of resveratrol. The bottom line: resveratrol did not translate into fewer deaths, cancers or heart problems. But it still could be the wine.