Fat cell formation may be inhibited by blueberry polyphenols

The latest research has shown that blueberry polyphenols may inhibit fat cell formation and increase lipolysis at the molecular level, suggesting the potential of polyphenols in reducing obesity risk through the reduction of adipose tissue production in the body. Plant polyphenols have shown to inhibit adipogenesis and to increase lipolysis. This action of polyphenols shows the positive effect plant based food constituents have on reducing body fat and inhibiting obesity.

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 polyphenols showed significant reduction in lipid content (27% - 73%).

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.

Source: http://www.lef.org/newsletter/2011/0412_Blueberries-Inhibit-Fat-Cell-Formation.htm?source=eNewsLetter2011Wk15-1&key=Article&l=0