Red wine or even grape juice is not only good for lowering your blood pressure but it can also help you burn fat and lose weight. According to a new study at Oregon State University, red wine could spark fat burning when consumed in moderation (Okla, Meshail et al. 2015).
In the study, mice were fed a 60 percent high-fat diet plus given muscadine grape phytochemicals (MGP), a compound found in red wine for 10 weeks. Researchers found that MGP significantly reduced visceral fat mass or helped burn fat and that ellagic acid was a major component in removing fatty acids from liver cells. Neil Shay, PhD, a professor of food science technology at Oregon State University and the study’s lead author suggests, “ellagic acid may constitute a consumer-friendly dietary strategy that may be effective in reducing lipid accumulation and burning fat both in adipose tissue and liver.” I admire this idea because it’s a more natural approach to losing weight instead of the everyday fat loss-promoting supplements.
Venus Factor is a great fat loss system for women and it focuses on controlling the leptin hormone that signals hunger to your brain. Fat loss for women is very difficult than it is for men and this system only focuses on weight loss for women. I personally love grapes and its compound ellagic acid, has also been shown to slow the growth of tumors and eliminate cancer cells which are amazing health benefits.
This new study published in the Journal of Nutritional Biochemistry could give way to new dietary strategies for reducing fat in the liver using just natural fruits like grapes. I never knew that drinking red wine had such great fat burning qualities but if it helps to burn fat and lose weight, then why not have a glass of red wine in moderation?
Senior Criminal Justice Major at Florida A&M University
Real Estate Investor & Internet Marketer
Source: Okla, Meshail et al “Ellagic acid modulates lipid accumulation in primary human adipocytes and human hepatoma Huh7 cells via discrete mechanism” Journal of Nutritional Biochemistry, Volume 26, Issue 1, 82-90