Here's To Your Physique

Author:
Publish date:

1. STAY THIN. Say bye-bye to fat cells. Resveratrol may reduce the number of fat cells in your body — and could one day be used to treat or prevent obesity, according to a presentation at the Endocrine Society’s 90th Annual Meeting in San Francisco June 12-15, 2008.

2. CONSUME LESS CALORIES. Numerous studies have shown that calorie restriction may blunt the effects of aging because it positively influences the genes that age you. University of Wisconsin researchers have found that including resveratrol in your diet may do the same thing. The skinny on this effect: Supplementing with resveratrol may actually mimic the anti-aging effect of consuming 20 percent to 30 percent fewer calories, even when you’re not eating less.

3. PROTECT YOUR HEART. Certain antioxidants found in red wine may help regulate blood sugar by slowing the passage of carbohydrates into the blood system, suggests University of Massachusetts Amherst food scientists. This could help keep high blood pressure and heart disease at bay.

4. IMPROVE BREAST HEALTH. Resveratrol suppresses the abnormal cell formation that leads to most types of breast cancer, according to a study published in the July 2008 issue of Cancer Prevention Research. It turns out that it may prevent the first step that starts cancer’s progression.

5. AVOID FATTY LIVER. A study published in the American Journal of Physiology-Gastrointestinal and Liver Physiology found that resveratrol might prevent against the development of fatty liver disease associated with chronic alcohol consumption. The antioxidant may activate two molecules that play a role in cell signaling and the breakdown of fats in the liver: AMP-activated protein kinase (AMPK) and sirtuin 1 (SIRT1). These molecules are reportedly inhibited by alcohol, leading to fat buildup in the liver.

6. BLOCK BACTERIA. The addition of red wine and resveratrol to your daily diet can help protect you from food-borne illness, according to University of Missouri-Columbia researchers. Red wines, particularly cabernets, pinot noirs and merlots, inhibit food-borne pathogens without harming beneficial probiotic bacteria. Ethanol (the alcohol that occurs in wine) and resveratrol were separately found to have similar effects.