Resveratrol reduces high fat diet's effect on mitochondrial function Tuesday, September 9, 2014. An article published on August 23, 2014 in the Journal of Food Science reports the finding of a beneficial effect for resveratrol in preventing the adverse effects of a high fat diet on mitochondrial function and other factors. "High-fat diet is a significant risk factor for health, and mitochondrial dysfunction is one of the major events activating cell death pathways during high fat diet-induced oxidative stress," write Bin Wang and colleagues at China's School of Food Science and Technology in Jiangsu in their introduction. "We have already reported that several immune functions were changed in mice by high-fat feeding, indicating that the proinflammatory state of obese individuals might be related to chronic excessive nutrient intake." The team divided 24 mice to receive a normal diet, a high fat diet or a high fat diet enhanced with 0.06% resveratrol for twenty weeks. At the end of the experiment, blood and spleen cell samples were analyzed for regulatory T cell counts and other factors. While regulatory T cells in blood and spleen were reduced by the high fat diet, their survival was improved in animals that received resveratrol. Resveratrol was also associated with a decrease in the elevation of reactive oxygen species production and decline in mitochondrial function observed in the regulatory T cells of high fat diet-fed animals.
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