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Researchers Use Berries And Fruits To Turn White Fat Into Calorie-Burning Beige Fat

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Researchers from the Washington State University found that berries and fruits can turn a white fat into its calorie-burning form, which is the beige fat. These findings have provided a new insight into the research sector involved in the management of obesity.

The study published in the International Journal of Obesity, used female mice to determine the effects of fruit ingestion to resveratrol levels. The mice were placed in a high fat diet and a group was given resveratrol amounting to 12 ounces of fruit per day. After the experiment, the researchers found that those who received resveratrol did gain weight but the increase was 40 percent less compared to those who were not administered with resveratrol. The mice that received 0.1 percent of resveratrol exhibited a process that converted excessive amounts of white fat to beige fat, which burns calories, said Min Du, professor of animal sciences and Songbo Wang, a visiting scientist.

Du further explained that experts used to think that only two types of fat exist. The first type is white fat, which serves as the storage of lipids that are stored as energy. The second type is the brown fat, which burns the lipids to generate heat. A third type of fat - beige fat - was discovered by scientists several years ago. This type of fat is classified between the first two classes, but is said to have originated from white fat and undergo a process called "browning," giving it its beige color. The conversion of white fat to beige fat is partially responsible for reducing obesity risks. Resveratrol can help to hasten the conversion process as it boosts the mechanisms of browning, said Du.

Resveratrol has been recognized as a natural agent for delaying aging and combating cancer, Alzheimer's disease, cardiovascular problems and diabetes; however, clear evidence regarding these claims are yet to be established.

Resveratrol can be found is all kinds of fruits, but the sources that contain the highest amounts are blueberries, raspberries, strawberries, apples and grapes. Twelve ounces, just like in the experiment, is equivalent to two to three servings daily. Wines contain resveratrol too; however, very little amounts are noted and the insoluble polyphenols in it are filtered during the winemaking process. Du advises those who want to have their intake of resveratrol and fiber to just eat the entire fruit.

Photo: FromSandToGlass | Flickr

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