Dietary 'flavanols burn extra fat by intensifying browning of fat
In cold conditions, brown adipose tissue (BAT) or brown fat generates heat to keep the body warm. Compared with white adipose tissue, BAT has more mitochondria—subcellular organelles associated with energy production—which allows it to burn calories and produce heat by activating the mitochondrial uncoupling protein 1 (Ucp-1). The stimulation of the sympathetic nervous system (SNS)...
In cold conditions, brown adipose tissue (BAT) or brown fat generates heat to keep the body warm. Compared with white adipose tissue, BAT has more mitochondria—subcellular organelles associated with energy production—which allows it to burn calories and produce heat by activating the mitochondrial uncoupling protein 1 (Ucp-1). The stimulation of the sympathetic nervous system (SNS) after cold exposure, exercise, and calorie restriction is well known to induce fat browning. Dietary polyphenols may also activate BAT, causing heat to be dissipated from our bodies.
BAT activation and white fat browning are thus both therapeutically significant in the fight against cardiovascular diseases and their comorbidities.
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Dietary 'Flavanols May Help Burn Excess Fat By Enhancing Browning Of Fat, New Study Suggests
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