A recent study finds that a chemical in red wine may prevent some of the fatty foods we eat from being converted into fatty tissue. The research, published in the March issue of the Journal of Biological Chemistry, found that piceatannol, a polyphenol found in grape skins and red wine, effectively blocks the formation of fat cells in the lab. Wine Spectator's Jacob Gaffney explains.
For the full article, check out the new issue of Wine Spectator, on newsstands June 5, 2012.
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