A recent study looks to Resveratrol, a polyphenol found in grapes and red wine, as a means to convert excess white fat into a calorie burning brown type of fat.
Resveratrol was given to lab mice that were fed a diet high in fat. A reduction in weight gain of approximately 40% was seen in the Resveratrol group in comparison to the control group which was only fed the high fat diet. This study was able to confirm that the enzyme AMPK, know to regulate the body’s energy metabolism, in fact stimulated the transition of white fat into brown-like or beige fat.
Until recently it was thought that there were only two types of fat, white fat (lipids are stores as energy) and brown fat (burns lipids to produce energy). Recently researchers discovered beige fat which falls in between white and brown fat. White fat is unhealthy when there is too much of it and it causes an imbalance which leads to diseases. When we eat too much white fat the extra lipids are stored as white fat and this causes the fat cell to grow to the point where the cell cannot take in any additional fat due to saturation. At this point, fat cells die because they are overloaded. This in turn causes toxins to be released which leads to inflammation. Inflammation is associated with increased risks for diabetes and insulin resistance.
Resveratrol was used in this study to represent polyphenols. Polyphenols are also found in fruits like blueberries, grapes and strawberries.
This study adds to the growing benefits seen from supplementing with Resveratrol, like cardiovascular benefits, anti-inflammatory benefits, anti-cancer benefits, anti-diabetes support, energy and endurance benefits and protection against Alzheimer’s Disease.
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