title: Prevention of obesity by dietary resveratrol: how strong is the evidence?
abstract: Obesity is a pandemic problem worldwide. Dietary polyphenolic compounds show promise in preventing obesity. Resveratrol (RSV), one of the most extensively studied polyphenol compounds, has been shown to exert anti-obesity effects in various animal studies and also in several human studies. The fat-lowering effects of RSV may result from its ability to inhibit adipogenesis, suppress lipogenesis, stimulate lipolysis, promote apoptosis, and increase fatty acid oxidation and thermogenesis, as well as the recently demonstrated induction of the browning of white adipose tissue (WAT). These anti-obesity effects of RSV likely depend on its ability to activate AMP-activated protein kinase (AMPK), a key enzyme regulating cellular energy metabolism. Consumption of fruits such as berries, grapes and nuts, which contain high levels of RSV and other polyphenols, might help to reduce obesity.
authors.affiliation: College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, P. R. China; Washington Center for Muscle Biology and Department of Animal Sciences, Washington State University, Pullman, WA 99164.
authors.forename: Songbo
authors.initials: S
authors.lastname: Wang
authors.affiliation: School of Food Science, Washington State University, Pullman, WA 99164.
authors.forename: Mei-Jun
authors.initials: MJ
authors.lastname: Zhu
authors.affiliation: Washington Center for Muscle Biology and Department of Animal Sciences, Washington State University, Pullman, WA 99164.
authors.forename: Min
authors.initials: M
authors.lastname: Du
keywords: Resveratrol; adipose tissue; browning; fruit; obesity; polyphenol; thermogenesis