The Longevity Factor - discover life's new creation: June 2013

by Philip Lee

Resveratrol may be the steering wheel for the storm called obesity. It improves the metabolic profile of obese people, giving them more energy to slim down in a quicker pace. It seems like a tough battle for many obese people, often not having enough energy to maintain their exercise program, but let's emulate the French.

Here is the French paradox: The French ate almost 40 percent more grams of fat from animal sources per day than Americans, as well as four times as much butter, 60 percent more cheese, and nearly three times more pork but had less obesity related diseases than the Americans. The key is the compound, Resveratrol in Red Wine that the French drank in each meal.

RESERVE™ (185MG Resveratrol is equivalent to 150 bottles of red wine in 1 sachet)

Obesity is a major cause of morbidity and mortality around the world and is known to be associated with an increased risk of type 2 diabetes, heart disease, infection and cancer. In the United States, diseases strictly linked to excess body weight account for 300,000 deaths. Further, research even discovered a harmful effect on the immune system. Obesity adds to the fat deposits normally made in the thymus and accumulate as we age. This causes the organ to shrink prematurely, resulting in inhibited T-cell production and impaired immune function. With obesity levels rising rapidly, it is imperative that new strategies to reduce obesity related mortality and morbidity are discovered. Resveratrol is quickly gaining recognition as a new strategy.

The results of a clinical study of 30 days Resveratrol intake demonstrated that resveratrol has the same biological effect in humans as a calorie restricted diet, without actually having to restrict calorie intake.

Resveratrol mimics calorie restriction by:

Decreasing blood sugar levels
Decreasing insulin levels
Reducing fat storage in the liver
Increasing energy production from fatty acids in muscle
Inhibit production of fat cells
Reducing inflammatory markers
Improving mitochondrial function
Improving energy metabolism
Reducing systolic blood pressure

Of course, this does not imply that obese people should substitute a weight loss diet, supplement and exercise program for resveratrol, but rather that by mimicking calorie restriction, resveratrol can improve the overall health of overweight and obese people, and should be one of the first choices of supplements for this group.

Research is focusing on resveratrol’s mechanisms of action. A recent study has found that resveratrol has a stimulating effect on the hormone adiponectin, a fat controlling hormone with critical anti-obesity and anti-diabetic effects. It appears that levels of adiponectin are significantly reduced in obese people.

Daily intakes of resveratrol - a compound from red wine - may improve the metabolic profile of people with obesity, according to a new study from Denmark. Writing in the International Journal of Obesity, researchers from Aarhus University report that resveratrol changed the production of certain compounds called adipokines from human fat cells, and produced an anti-inflammatory effect on adipokine expresion and secretion in human fat tissue.

One of the body's reactions to dieting is to activate the SiRT1 gene, which breaks down stored fat and increases energy levels. A study done at the University of Wisconsin found Resveratrol to have the same effect on SiRT1 without the significant calorie cuts. Including Resveratrol as a supplement to a healthy food plan may promote losing weight without giving up the foods you enjoy. Weight loss and calorie reduction have also been proven as the most effective anti-aging regimen, meaning that those who take Resveratrol may look fitter and feel younger.

Researchers at the University of Ulm in Germany wanted to know if resveratrol could mimic the effects of calorie restriction in human fat cells by changing their size or function.
In the cell-based study, they found that resveratrol inhibited the pre-fat cells from increasing and prevented them from converting into mature fat cells. Also, resveratrol hindered fat storage. Most interesting, according to Fischer-Posovszky, was that resveratrol reduced production of certain cytokines (interleukins 6 and 8), substances that may be linked to the development of obesity-related disorders, such as diabetes and clogged coronary arteries. Also, resveratrol stimulated formation of a protein known to decrease the risk of heart attack. Obesity decreases this substance, called adiponectin.

"Resveratrol has anti-obesity properties by exerting its effects directly on the fat cells," Pamela Fischer-Posovszky, a research fellow in the University's Diabetes and Obesity Unit said. "Thus, resveratrol might help to prevent development of obesity or might be suited to treating obesity."

As resveratrol studies continue to uncover its benefits, the undisputed effect of its ability to mimic calorie restriction makes it a vital supplement for overweight and obese people.

In summary, Resveratrol has many properties that exert anti-inflammatory and anti-cancer effects. It is also known to help regulate hormones and the immune system. All of these may have a role to play in counteracting the unhealthy effects of obesity as following:

Activating the sirtuin gene SIRT3, lack of which has been shown in animal studies to negatively impact mitochondrial function in the liver and leads to a number of metabolic effects—including development of a fatty liver.
Acting as an appetite suppressant.
Decreasing fat accumulation in the liver and thymus by stimulating AMPK enzyme activity, which could help protect against obesity-related non-alcoholic fatty liver disease and impaired immune functioning.
Increasing resting metabolic rate by almost 30%.
Increased metabolic energy expenditure by increasing SIRT1 activity and increasing mitochondrial activity.
Reducing fatty tissue in the body by lowering levels of lipase, the enzyme in the body that breaks down fats in food so they can be absorbed.
Stimulating the breakdown of fat while inhibiting the production of fat cells—possibly by activating SIRT1 genes.

Raises high-density lipoprotein (HDL) cholesterol, the "good" cholesterol

Lowers low-density lipoprotein (LDL) or "bad" cholesterol

Helps prevent artery damage (artherosclerosis) caused by oxidation of the high levels of low-density lipoprotein (LDL) cholesterol, the "bad" cholesterol. Only damaged or oxidised "bad" cholesterol forms sticky plaques.

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