Red wine component resveratrol might fight obesity, lab tests show
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. The paradox refers to the observation that people in France seem to have a low incidence of coronary heart disease and seem to stay thin despite a diet high in fats.
Scientists formerly believed that people have a set number of fat cells at birth, but now widely understand that stem cells can differentiate into full-fledged fat cells well into adulthood and old age.