Convert your White Fat to Brown Fat

You may be wondering why you would you want more of any fat, nevertheless, why you would want your fat to change colors?

Well, there are many reasons why it may be beneficial to have more brown fat and less white fat. Here are some of the main reasons you should consider fat alchemy:

  1. Brown fat burns more calories than white fat (R).
  2. Brown fat produces anti-inflammatory substances, whereas white fat produces inflammatory substances, that contribute to a bunch of negative biomarkers, and diseases.
  3. Brown fat keeps us warmer than white fat in the winter because it is thermogenic. One benefit of cold exposure is that it converts our brown fat to white fat, which then helps us be cold adapted (R).

Animals that live in cold places have been found to have more brown fat than white fat stores and lower risks of metabolic disease.

Other things that increase brown fat include pine bark extract (pycnogenol) and capsaicin (found in spicy food). R1R2

Here are more resources and good reads on brown fat:

Brown fat as a therapy for obesity and diabetes. 

Endogenous ways to stimulate brown adipose tissue in humans.

Activation and recruitment of brown adipose tissue as anti-obesity regimens in humans. Yoneshiro T1, Saito M.

Brown adipose tissue as a therapeutic target for human obesity.

Brown adipose tissue: function and physiological significance.

Other interesting articles on this topic.

Cold-induced changes in gene expression in brown adipose tissue: implications for the activation of thermogenesis.

Thermogenic brown and beige/brite adipogenesis in humans.

Induction of thermogenesis in brown and beige adipose tissues: molecular markers, mild cold exposure and novel therapies.

Brown fat biology and thermogenesis.

Transient receptor potential activated brown fat thermogenesis as a target of food ingredients for obesity management.

White, brown, beige/brite: different adipose cells for different functions

Food Ingredients as Anti-Obesity Agents.

Dietary capsaicin and its anti-obesity potency: from mechanism to clinical implications.

Capsaicin as an anti-obesity drug.

Dietary capsaicin reduces obesity-induced insulin resistance and hepatic steatosis in obese mice fed a high-fat diet.

Capsaicin as an anti-obesity drug.

Pycnogenol® Induces Browning of White Adipose Tissue through the PKA Signaling Pathway in Apolipoprotein E-Deficient Mice

[Thyroid hormones, obesity and brown adipose tissue thermogenesis].

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