(WineSpectator) - Scientists from the University of Texas at Austin have uncovered evidence that the red-wine polyphenol resveratrol benefits the immune system. Several past studies have shown the chemical can have mitigating effects on weight gain and symptoms of aging, but this is the first study that suggests its potential to enhance human immunity, particularly in relation to high-fat diets.

A high-fat diet affects the thymus—the organ that prepares T-cells, which regulate the immune system—preventing the thymus from releasing as many T-cells as it otherwise might. The thymus is most active during childhood, and its early activity determines its lifelong functionality. “Basically, you set your ability to fight infectious disease in your immune system at an early age,” said Christopher Jolly, associate professor in the Department of Nutritional Sciences and a study coauthor.

Jolly and his colleagues observed two groups of mice, feeding one a high-fat diet, the other a low-fat diet. Within each group, the mice were subdivided into those receiving high and low doses of resveratrol. The high-fat subjects gained weight, but those given resveratrol showed increases in T-cells and lower thymic fat accumulation, in volumes that corresponded with the polyphenol dose they received.

In other words, “even if your diet sucks, is there something you could consume to offset those negative [immune system] effects of a high-fat diet?” Jolly asked. “Our study says, 'Yes. It’s resveratrol.'” As is typical of resveratrol research, the doses administered were much higher than conceivably could be consumed through drinking wine. Nevertheless, Jolly believes that at low doses of the polyphenol—what one might ingest from a generous daily serving of red wine, berries and peanuts—“you may start to see some beneficial effects.”