Studies below:Synergistic effects of leucine and resveratrol on insulin sensitivity and fat metabolism in adipocytes and mice.  Bruckbauer, Antje, et al.http://www.nutritionandmetabolism.com/content/pdf/1743-7075-9-77.pdfThis study compared the benefits of combining leucine and reserveratrol in rats to study the affect it has on increased fatty acid oxidation by means of the SIRT1/3 pathways, which is suspected to be a key regulatory pathway in insulin sensitivity and fat/glucose metabolism.Interesting note:AMPK activity was not significantly changed by Leucine and only marginal byHMB alone, while the combination with Resveratrol with either leucine or HMB produced a42% and 55% increase, respectively (p < 0.03, Figure 2). In the presence of 5 mM glucose......while the high dose of resveratrol significantly increased both heatproduction and skeletal muscle fat oxidation and decreased RER, indicating a whole-bodyshift towards fat oxidation only the combination treatments (200 nM resveratrol plus 5 uM HMB; 200 nM resveratrol plus 0.5 mM leucine) stimulated modest increases in fatty acid oxidation (18%, p < 0.05)...Collectively, these data demonstrate synergy between low doses of resveratrol and leucine or it’s metabolite HMB in activating Sirt1 and Sirt1-dependent outcomes. These includeincreased fat oxidation and attenuation of adiposity and obesity, augmentation of insulinsensitivity and reversal of insulin resistance, and attenuation of systemic inflammatory stress...Nothing conclusive here, but interesting nonetheless.  It would be very difficult to achieve the amounts of substrate that the scientists used in the studies, since reserveratrol degrades significantly in the diet.  Inhibition of Fatty Acid Synthase by Luteolin Post-Transcriptionally Downregulates c-Met Expression Independent of Proteosomal/Lysosomal Degradation.  Coleman, David T. et al.http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2741738/This one doesn't show a lot of actual application, as it is only done in vitro; however, it does have some implications toward blocking FAS from operating on creating of new lipids.  Also, references EGCG (green tea catechins) and luteolin (found in celery, peppers, oregano, basil, and a few other ingredients) that are shown to be responsible for inhibiting FAS.