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Resveratrol Induces Fat Browning, Weight Loss in Mice

The polyphenol resveratrol may help protect against obesity and related metabolic diseases by promoting the browning of white adipose tissue (WAT), studies in mice suggest. Resveratrol appeared to induce brown-like adipose formation in inguinal WAT by increasing the expression of genes specific to brown adipocytes and stimulating fatty acid oxidation, researcher Min Du, PhD, of Washington State University, Pullman, Washington, and colleagues wrote in the International Journal of Obesity.

Read the article on Medpagetoday

Dr. Sears Comments:

Dr. Barry Sears

The molecular mode of action of all polyphenols is to increase AMP kinase activity through the interaction with the SIRT-1 gene.  Polyphenols can also activate PPAR gamma.  However, maqui polyphenols are about 400 times more potent than resveratrol because they are twice as active in activating both SIRT-1 and PPAR gamma and 200 times more water-soluble so that they can enter the bloodstream more readily.


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