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Resveratrol in fruit helps lose weight

A team of researchers at the Washington State University revealed that grapes, blackberries, raspberries, strawberries and apples, rich in resveratrol, burn fat in excess. Here is how.

A new strategy to prevent and treat obesity lies in an antioxidant found in many fruits: resveratrol. Widely known for its anti-ageing and anti-cancer properties as well as for its beneficial effects on the heart, resveratrol was analysed by researchers “as a representative for all of the polyphenols”, said lead researcher professor Min Du.

 

resveratrol
Resveratrol, contained in wild berries, is known for its anti-ageing and anti-cancer properties as well as for its beneficial effects on the heart.

 

How it functions in the body

The study published in the International Journal of Obesity explains that two or three servings of fruits of the forest, grapes or apples (about 350g of fruits) help turning white fat, in which calories in excess are stored, into beige fat, which burns and converts white fat into heat.

 

resveratrol
Two or three servings of fruits of the forest, grapes or apples help turning white fat into beige fat, which burns and converts white fat into heat.

 

Beige fat is a newly found type of fat, along with white and brown fat. “Researchers had always assumed there were only two types of fat, white fat where lipids are stored as energy and brown fat that burns lipids to produce heat. Several years ago, scientists discovered beige fat, which is in between white and brown fat”, said Du. According to him beige fat is generated from white fat during a process called browning. “Resveratrol can enhance this conversion of white fat to beige fat and, when you have high rates of browning, it can partially prevent obesity”, stated Du.

 

resveratrol
Resveratrol is a substance produced by plants for self-defence, a natural fungicide.

 

Red wine could have a similar effect, but the amount of this substance it contains is only a fraction of resveratrol found in grapes, Du said. “Many of the beneficial polyphenols are insoluble and get filtered out during the wine production process”. For those who want to add fibres and these bioactive compounds to their diet, it’s better to eat the whole fruit.

 

resveratrol
Organic fruits have larger amounts of resveratrol because they aren’t treated with chemical fungicides and pesticides.

 

It is worth remembering that resveratrol is a substance produced by plants for self-defence, it is a natural fungicide. Therefore, organic fruits have larger amounts of resveratrol because they are not treated with chemical fungicides and pesticides.

 

 

 

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