Lyophilized Maqui (<em>Aristotelia chilensis</em>) Berry Induces Browning in the Subcutaneous White Adipose Tissue and Ameliorates the Insulin Resistance in High Fat Diet-Induced Obese Mice

Lyophilized Maqui (<em>Aristotelia chilensis</em>) Berry Induces Browning in the Subcutaneous White Adipose Tissue and Ameliorates the Insulin Resistance in High Fat Diet-Induced Obese Mice

Maqui (<i>Aristotelia Chilensis</i>) 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 fasting glucose and insulin levels in humans and murine model...

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Bibliographic Details
Main Authors: Viviana Sandoval, Antoni Femenias, Úrsula Martínez-Garza, Hèctor Sanz-Lamora, Juan Manuel Castagnini, Paola Quifer-Rada, Rosa Maria Lamuela-Raventós, Pedro F. Marrero, Diego Haro, Joana Relat
Format: Article
Language:English
Published: MDPI AG 2019-09-01
Series:Antioxidants
Subjects:
anthocyanins
browning
carbohydrate-responsive element binding protein b
delphinidin
fibroblast growth factor 21
high-fat diet
maqui berry
white adipose tissue
Online Access:https://www.mdpi.com/2076-3921/8/9/360

Internet

https://www.mdpi.com/2076-3921/8/9/360

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