Piceatonnal is the cousin of resveratrol, carrying an additional hydrogen and oxygen molecule. This difference in structure makes piceatonnal more efficient than resveratrol in preventing fat formation because it takes longer for the body to digest, giving it more time to work its magic, according to the article.
Dr. Kee-Hong Kim, co-author of the study, said the research is preliminary and further research must be done before we can call red wine a fat buster.
From Wine Spectator:
“Even at smaller doses, piceatannol was an effective fat blocker, producing a 20 percent reduction in fat formation. At higher doses, the formation of fat was nearly non-existent, with 80 percent fewer fat cells formed. And the good news is piceatannol is abundant in nature. ‘You find piceatannol in berries, grapes and red wine, while the highest piceatannol content can be found in passion fruit,’ Kim told Wine Spectator.”