Experimental and computational studies indicate that trehalose offsets the denaturing activity of urea. According to a statistical thermodynamic model, the fundamental stabilizing contribution arises from the difference in the work to create a cavity suitable to host the D-state and the N-state, respectively. The magnitude of this solvent-excluded volume effect increases with aqueous solution density. Trehalose and urea addition to water leads to a density increase, that translates in an increase in the magnitude of the solvent-excluded volume effect which is so large to overwhelm the destabilizing contribution arising from the energetic attractions of urea with protein surface groups. (C) 2012 Elsevier B. V. All rights reserved.