Fluorescence spectroscopy helps to evaluate meat quality

Scientists of Sechenov University with colleagues from Australia have proposed a quicker and cheaper way to assess meat quality. It is based on exposing a small sample to UV light and measuring the spectrum of emission. The ...

Diagnosing obesity by mathematically estimating abdominal fat

Abdominal obesity, or fat that accumulates around one's stomach and abdomen, has long been considered to pose a high health risk in individuals. Hence, measurement of "central obesity"—as it's often called—helps predict ...

When fat cells change their color

In mammals, three types of adipose tissues exist. White adipocytes are mainly located in the abdominal and subcutaneous areas of the body and highly adapted to store excess energy. Conversely, beige and brown adipocytes are ...

New fat cells created quickly, but they don't disappear

Once fat cells form, they might shrink during weight loss, but they do not disappear, a fact that has derailed many a diet. Yale researchers in the March 2 issue of the journal Nature Cell Biology describe how—and just ...

Weighing up the secrets of African elephant body fat

A research team from The University of Nottingham has carried out the first molecular characterisation of the African elephant's adipose tissue—body fat. This new information will form the basis of future studies aimed ...

New fins evolve repeatedly in teleost fishes

Though present in more than 6,000 living species of fish, the adipose fin, a small appendage that lies between the dorsal fin and tail, has no clear function and is thought to be vestigial. However, a new study analyzing ...

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