The study, published in the International Journal of Obesity recorded what happened when scientists gave mice amounts of resveratrol equivalent to humans consuming 12 ounces of fruit per day.
They discovered that the mice gained 40 per cent less weight than rodents which were not fed the resveratrol.
Scientists behind the study believe that the mice were able to change their excess ‘white’ fat to active ‘brown’ fat which burns calories and in turn reduces weight gain. The research suggests that other ‘polyphenol’ chemicals in fruit may have a similar effect.
Professor Min Du, lead researcher in the study and an academic at Washington State University said: “Polyphenols in fruit, including resveratrol, increase gene expression that enhances the oxidation of dietary fats so the body won’t be overloaded.
“They convert white fat into beige fat which burns lipids (fats) off as heat, helping to keep the body in balance and prevent obesity and metabolic dysfunction. We are using resveratrol as a representative for all the polyphenols.”
He said that blueberries, strawberries, raspberries, grapes and apples are especially rich in the ingredient. Red wine is also known to contain resveratrol although to a lesser extent than grapes.
However, Prof Du said that many of the beneficial components contained in wine “are insoluble and get filtered out during the wine production process.”
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