Resveratrol, the chemical in red
grape skins that seems to underlie the healthful effects of red wine, limits
the number of fat cells that can develop from stem cells, a new study finds.
The finding, combined with resveratrol’s
other beneficial effects at the cellular level, might explain in part the
French paradox, said study coauthor
Martin Wabitsch, a pediatric endocrinologist at the University of Ulm in
Germany, who presented the work Monday in San Francisco during a meeting of the
Endocrine Society.
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