In 2000, Spanish scientists used low-level UV light to triple resveratrol content in wine grapes. 2 years later, that same research team found one grape variety's antioxidant levels had jumped an unbelievable threefold

A glass of red wine was already associated with resveratrol, a compound found in grape skins that has antioxidant and anticancer properties. But research published in 2000 suggested that the grapes themselves could be treated before winemaking to increase the amount of this potentially beneficial compound.

Spanish researchers found that low levels of ultraviolet irradiation could significantly increase resveratrol in grapes. Refrigerating the fruit after harvesting could further stimulate the enzymes involved in producing these compounds.