What do low temperature and chili peppers have in common? They both could help burn fat, a new study shows.
Exposure to cold and consumption of chemicals found in chili peppers both appear to increase the number and activity of so-called brown fat cells, which burn energy, rather than store it as typical “white” fat cells do, said Takeshi Yoneshiro, a researcher at Hokkaido University Graduate School of Medicine in Japan.
The study is the first to show that brown fat activity can be induced in people who appeared to have very few or no brown fat cells, said Dr. Clifford Rosen, a professor of medicine at Tufts University who wasn’t involved in the study…TAPP to read more.
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