Effects of Walnut Protein Peptides on Promotion of White Adipose Tissue Browning and Prevention of Obesity
Objective: The aim of this study was to investigate the effect of walnut protein peptides (WPP) on the promotion of white adipose tissue (WAT) browning to prevent obesity. Methods: The 3T3-L1 preadipocytes were treated with WPP (0.25 mg/mL, 1.00 mg/mL) during the differentiation. Lipid accumulation,...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030122 |
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