Blueberries

Polyphenols in blueberries inhibit the formation of fat cells

(NaturalNews) Blueberries provide protection against a host of ailments from aging to metabolic syndrome. The latest research has shown blueberry
polyphenols actually inhibit fat cell formation and increase lipolysis. A graduate student from Texas Woman`s University conducted a study to identify
whether polyphenols from blueberries would inhibit fat cell formation at the molecular level. The findings of this latest research expose the potential of
polyphenols in reducing obesity risk through the reduction of adipose tissue production in the body.




The study utilized pre-adipocyte tissue to identify the effects of blueberry polyphenols on differentiation of unspecialized cells into adipocytes, or fat
cells. Compared to the control tissue that received no polyphenols, the tissue exposed to low, medium, and high doses of polyphenols showed significant
reduction in lipid content. The low dose showed a 27% reduction and the highest dose exhibited 73% reduction in lipid content. This research confirms
earlier research studies that have evaluated plant polyphenols and their effect on the development and breakdown of fat cells.




Plant polyphenols have shown to inhibit adipogenesis, the development of fat cells, and to increase lipolysis, the breakdown of fat cells. This action of
polyphenols shows the positive effect plant based food constituents have on reducing body fat and inhibiting obesity. The action of breaking down fat cells
and inhibiting their formation is only one aspect polyphenols have in preventing obesity.
Antioxidants as a whole provide significant health benefits by reducing oxidative stress. Oxidative stress can lead to a cascade of negative health
consequences, including increased risk of obesity.




The polyphenols in blueberries and antioxidants in other fruits are showing important promise in
the treatment of obesity. Research has shown an association with obesity and a decrease in the activity of antioxidants in the body. Another preliminary
study shows early indications that oxidative stress can potentially lead to an increased development of fatty tissue.




The Journal of the Isreali Medical Association found that patients with a BMI of 35 or higher had low levels of antioxidants, carotenoids, and vitamin E
compared to normal weight controls. Researchers cited other studies on antioxidants and obesity stating the protective effects of antioxidants against
insulin resistance. They concluded with a strong recommendation that obese patients be advised to consume a high amount of fruits and vegetables.




The culmination of recent research has shed light on the powerful nature of antioxidants with a strong emphasis on polyphenols found in blueberries.
Regular consumption of polyphenol rich blueberries provides protection against oxidative damage and reduces fat cell formation. Blueberries are one of nature`s potent antioxidant powerhouses and should play a
significant role in a healthy diet.




Sources:




rel="nofollow" href="/aa/?1088065" title="http://www.lef.org/newsletter/2011/0412_Blueberries-Inhibit-Fat-Cell-Formation.htm?source=eNewsLetter2011Wk15-1&key=Article&l=0"
target="_blank"
>
http://www.lef.org/newsletter/2011/0412_Blue...



http://ima.org.il/imaj/ar02aug-2.pdf


http://www.sciencedaily.com/releases/2011/04...


http://www.ncbi.nlm.nih.gov/pubmed/16632456



http://www.chop.edu/news/pregnancy-antioxida...

About the author

T.M. Hartle has a Bachelors degree in Natural Health Science with a concentration in Clinical Nutrition as well as a Certificate in Plant Based Nutrition
from Cornell University. She is a student midwife who teaches pregnancy nutrition courses to midwives and childbirth educators throughout the country. She
has a certificate in the Essentials of raw culinary arts from Living Light Culinary Arts Institute and is the Owner and Chef of The Peaceful Kitchen. http://www.thepeacefulkitchen.blogspot.com


http://www.kid-healthy-recipes.com


http://www.healthydietplanrecipes.com