ENDO: Compound in Red Wine Reduces Fat Cells

And aerobic exercise decreases caloric intake, body fat, possibly because protein suppresses appetite

TUESDAY, June 17 (HealthDay News) -- A compound found in red wine and a protein that promotes the growth and survival of nerve cells may be important for the treatment and prevention of obesity, according to two studies presented at The Endocrine Society's 90th Annual Meeting, held June 15-18 in San Francisco.

In the first study, Pamela Fischer-Posovszky, Ph.D., of the University of Ulm in Germany, and colleagues studied preadipocytes, or human fat cell precursors, to determine how resveratrol, a compound found in grapes and red wine, mimics the effects of calorie restriction by changing fat cell size or function. The researchers found that resveratrol inhibited the pre-fat cells from increasing, prevented them from maturing and hindered fat storage by several mechanisms involving Sirt-1. It also reduced production of interleukins 6 and 8, which may be linked to the development of obesity-related disorders.

In the second study, A. Veronica Araya, M.D., of the University of Chile Clinical Hospital in Santiago, Chile, and colleagues evaluated blood levels of the protein brain-derived neurotrophic factor (BDNF) before and after a three-month aerobic exercise program in 15 overweight or obese men and women, aged 26 to 51, who were told to continue their normal eating patterns. After three months, they had decreased body mass index, waist circumference and blood pressure, and reported consuming fewer calories. Their BDNF levels had greatly increased, which suggests that the protein may suppress appetite.

"It is important to clarify the factors involved in the response to different weight loss therapies," Araya said, "because we could find a marker to predict response to the intervention."

Abstract #P2-96 - Araya
Abstract #P3-224 - Araya
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