A group of scientists examined the browning of fat induced by dietary administration of flavanols, a family of catechin containing polyphenols abundant in cocoa, apple, grapeseed, and red wine.
In the new study published in the journal Nutrients, the team led by Professor Naomi Osakabe of Graduate School of Engineering and Science, Shibaura Institute of Technology, Japan proved that flavanols enhance browning of adipose tissue by activating the SNS.
The findings revealed a direct correlation between fat browning and flavanol consumption, which could help researchers develop new treatments for obesity-related diseases.
Researchers had previously found that a single oral dose of flavanols caused fat burning and increased skeletal muscle blood flow but have yet to study how long-term dosage may affect this.
