Sounds too good to be true, right? We learned from a November article in Wine Spectator by Jacob Gaffney that aaccording to research published in the October issue of American Journal of Physiology-Gastrointestinal and Liver Physiology, resveratrol, a compound found abundantly in red wine, reduces the the amount of fat produced in the livers of mice given dangerous levels of alcohol and increases the rate of breaking down liver fat.
Scientist say the compound may be used one day to treat the chronic condition of accumulation of fat in the liver associated with alcoholism.