Browsing Articles publicats (Tecnologia dels Aliments) by Subject "White adipose tissue"

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Lyophilized maqui (Aristotelia chilensis) berry induces browning in the subcutaneous white adipose tissue and ameliorates the insulin resistance in high fat diet-induced obese mice

Sandoval, Viviana; Femenias, Antoni; Martínez-Garza, Úrsula; Sanz-Lamora, Hèctor; Castagnini, Juan Manuel; Quifer Rada, Paola; Lamuela Raventós, Rosa Ma.; Marrero González, Pedro F.; Haro, Diego; Relat, Joana (MDPI, 2019-09-01)

Maqui (Aristotelia Chilensis) berry features a unique profile of anthocyanidins that includes high amounts of delphinidin-3-O-sambubioside-5-O-glucoside and delphinidin-3-O-sambubioside and has shown positive effects on ...