What vitamin is good for brown fat?

(J)—Pantothenate acid, also known as vitamin B5, stimulated the production of brown fat in both cell cultures and mice, a new study finds.

newswise.com - Vitamin B5 May Help Weight Loss by Turning on Brown Fat - Newswise

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Newswise — Rockville, Md. (July 27, 2022)—Pantothenate acid, also known as vitamin B5, stimulated the production of brown fat in both cell cultures and mice, a new study finds. The study is published ahead of print in the American Journal of Physiology-Endocrinology and Metabolism. It was chosen as an APSselect article for July. “We identified [pantothenate acid] as an effective [brown fat] activator that can prevent obesity and may represent a promising strategy for the clinical treatment of obesity and related metabolic diseases,” the researchers wrote. Unlike the more common white fat, brown fat burns calories to produce heat. Under particular conditions, white fat can be converted to brown fat. Scientists have been investigating the behavior of brown fat and methods of converting white fat in hope of finding treatments for obesity. The research team selected vitamin B5 from among compounds that showed potential because of its safety and ease of access. They treated cell cultures of human tissue with vitamin B5. After six days, the cells showed a rise in a number of markers that indicate an increase in mitochondria—a part of the cell that burns calories and which brown fat has in greater quantity than white fat. Staining the tissue also demonstrated an increase in brown fat. They then fed male mice a high-fat diet and treated them for 11 weeks with either vitamin B5 or a saline solution as a control. The vitamin B5-treated high-fat mice showed reduced fat not only overall but, specifically, less fat just under the skin and in the liver compared to those not given vitamin B5. The two groups had a comparable amount of muscle, a sign the weight loss was from reduction in fat. In addition to fat loss, the vitamin B5-treated mice also showed significant reduction in fatty liver disease, lower blood insulin levels and improved glucose tolerance. “[Pantothenate acid] has therapeutic potential for treating obesity and type II diabetes,” researchers conclude. Read the full article, “Pantothenate protects against obesity via brown adipose tissue activation,” published ahead of print in the American Journal of Physiology-Endocrinology and Metabolism. It is highlighted as one of this month’s “best of the best” as part of the American Physiological Society’s APSselect program. Read all of this month’s selected research articles. NOTE TO JOURNALISTS:To schedule an interview with a member of the research team, please contact APS Media Relations or call 301.634.7314. Find more research highlights in our Newsroom. Physiology is a broad area of scientific inquiry that focuses on how molecules, cells, tissues and organs function in health and disease. The American Physiological Society connects a global, multidisciplinary community of more than 10,000 biomedical scientists and educators as part of its mission to advance scientific discovery, understand life and improve health. The Society drives collaboration and spotlights scientific discoveries through its 16 scholarly journals and programming that support researchers and educators in their work.

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How do you eat perilla leaves?

Perilla leaves can be stir-fried with garlic and veggies, deep-fried in a batter of flour and eggs, pickled or marinated, or used as wrappers. (Or any combination of these things, like wrapping something in perilla then battering it and deep-frying in oil.)

seriouseats.com - Perilla Leaves - Serious Eats

If you live in an area with a big Asian community then you've probably seen little old Asian ladies hawking produce on the side of the road. They stand out in the hot sun selling produce at very cheap prices, and they are there day after day. Right now the Korean ladies are selling stacks of perilla leaves, though if you go to any Korean grocery store, you'll see them being sold as sesame leaves. I don't understand why they refer to perilla leaves as sesame leaves, but they do. Perilla is actually the term for a number of different species of plants in the mint family. The Japanese use shiso, which is smaller and mintier than the broad, rounded perilla leaves favored by the Koreans. The flavor of perilla, grassy with notes of anise or licorice, is pleasing like any other herb. The real advantage is their size. You can do more with the bigger leaves than just chop them up and use them as a garnish (though doing so is perfectly acceptable and delicious). Perilla leaves can be stir-fried with garlic and veggies, deep-fried in a batter of flour and eggs, pickled or marinated, or used as wrappers. (Or any combination of these things, like wrapping something in perilla then battering it and deep-frying in oil.) If I have extra perilla leaves on hand, I like to use them as I would lettuce, wrapping the leaves around rice and bits of seasoned fish or pieces of grilled meat. One of my favorite preparations for Korean perilla leaves is to marinate the leaves in a mixture of soy sauce, sesame oil, vinegar, garlic, and lots of Korean chili powder. The result is a mildly pickled, spicy side dish that takes no effort and is as addicting as kimchi.

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