Medical Bulletin 26/August/2025 - Video

The researchers focused on special neurons called VMHCckbr found in a brain area called the ventromedial hypothalamus (VMH), which also helps control hunger and body temperature. They used mice to study what happens when these neurons are turned off. They discovered that these neurons play an important role in keeping blood sugar stable, especially during the first few hours after going to sleep. These neurons help prevent low blood sugar at night by telling the body to burn fat. The fat breaks down into a substance called glycerol, which is used to make sugar (glucose). When the neurons were activated in mice, glycerol levels went up, showing that these brain cells control fat burning. This could explain why people with prediabetes have more fat burning at night, which might cause higher blood sugar.

Dr. Alison Affinati, who led the study, explained that controlling blood sugar is not simple. Many groups of neurons work together quietly during normal times and more actively during emergencies.

The team is now studying how these and other neurons work together to manage blood sugar during different situations like eating, fasting, or stress. The findings help us understand how the brain and body work together to keep blood sugar balanced and could lead to new treatments for diabetes.

References: Jiaao Su, Abdullah Hashsham, Nandan Kodur, Carla Burton, Amanda Mancuso, Anjan Singer, Jennifer Wloszek, Abigail J. Tomlinson, Warren T. Yacawych, Jonathan N. Flak, Kenneth T. Lewis, Lily R. Oles, Hiroyuki Mori, Nadejda Bozadjieva-Kramer, Adina F. Turcu, Ormond A. MacDougald, Martin G. Myers, Alison H. Affinati. Control of physiologic glucose homeostasis via hypothalamic modulation of gluconeogenic substrate availability. Molecular Metabolism, 2025; 99: 102216 DOI: 10.1016/j.molmet.2025.102216

The research team, led by graduate student Yue Wu, tested the microbeads in rats fed high-fat diets. Rats consuming the microbeads lost 17% of their body weight, showed reduced fat tissue and liver damage, and excreted more fat compared to those without the microbeads. Importantly, the microbeads caused no gastrointestinal side effects, unlike the FDA-approved weight-loss drug orlistat.

The microbeads are plant-based and nearly flavorless. They form through chemical bonds between green tea polyphenols and vitamin E, coated in seaweed-derived polymer to protect them through the stomach. Once in the intestine, the microbeads expand and trap dietary fats, preventing their absorption.

Wu explained, "Our microbeads offer a gentle, gut-focused way to block fat absorption that fits with how people normally eat." The team envisions these microbeads could be added to foods such as bubble tea or desserts.

The research team has partnered with a biotechnology company to scale up production, using all FDA-approved food-grade ingredients. They have also launched a human clinical trial with West China Hospital of Sichuan University, enrolling 26 participants. Preliminary results are expected within a year.

This innovative approach could become a major advancement in weight-loss strategies, offering a natural, safer alternative to existing treatments for obesity and related health risks.

Reference: Yue Wu; Qin Ma; Qinling Liu; Mengyue Wang; Wenqi Wei; Guidong Gong; Yunxiang He; Yu Wang; Yanbin Zheng; Lie Yang; Gustav Nyström; Junling Guo; Oral polyphenol-based microbeads with synergistic demulsification and fat locking for obesity treatment; Cell Biomaterials; 10.1016/j.celbio.2025.100019; doi: 10.1016/j.celbio.2025.100019

A recent systematic review published in the journal Nutrition and Health analyzed 17 studies involving over 61,000 participants to explore the effects of diet on hair health. The review, led by nutrition researchers, aimed to understand how specific nutrients and foods influence hair loss and overall hair quality.

Researchers examined the role of various dietary factors, focusing on vitamin D, sugary drinks, protein, iron, and certain plant extracts. They found that lower vitamin D levels were strongly linked to more severe hair loss, although one large study reported no connection. High consumption of sugary drinks—more than 3.5 liters per week—was associated with increased hair loss, particularly in men.

The review also highlighted that diets rich in protein, iron, cruciferous vegetables, and soy showed potential benefits for maintaining hair thickness and reducing hair loss, though not all findings were statistically significant. Supplements like green tea extracts and persimmon leaf extract were linked to improved hair density and reduced shedding in some clinical trials, but these studies often had a high risk of bias.

Some studies pointed out risks tied to excessive vitamin A (retinol) intake and alcohol consumption, which could worsen hair loss or affect hair pigmentation. One early trial found that low protein intake quickly thinned and depigmented hair in men.

The researchers emphasized the importance of adequate nutrition for healthy hair and suggested that focusing on specific nutrients may be more beneficial than broad dietary patterns. They also warned that the evidence is preliminary and that more high-quality research is needed to confirm these associations.

Overall, this review encourages people to maintain balanced vitamin D and iron levels and to avoid excessive sugary drinks and alcohol to support hair health.

Reference: Gomes, N., Silva, N., & Teixeira, B. (2025). Assessing the relationship between dietary factors and hair health: A systematic review. Nutrition and Health. DOI – 10.1177/02601060251367206, https://journals.sagepub.com/doi/10.1177/02601060251367206