Study unlocks resveratrol’s fat fighting potential

Daily consumption of resveratrol, an antioxidant compound in red wine, may reduce body fat levels by preventing the formation of fat tissue, suggests a new study with rats.

Lab animals fed a high-fat diet but supplemented with resveratrol had less body fat than non-supplemented animals, despite both groups having similar body weights, report researchers from the University of País Vasco in Valencia report.

“It is important to point out that the effective dose in our experimental design, as well as those used by other authors, is far greater than the amount usually ingested by humans (100-930 micrograms per day), meaning that the positive effects of this molecule on body fat would only be achieved by the intake of resveratrol pills or functional foods enriched with this molecule,” write the researchers in Nutrition & Metabolism.

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