The latest issue of Food & Function is now available online!
The front cover of this issue features work by Gregory Monteith and colleagues from The University of Queensland, Australia, who have found that chemicals in the peel of some mango varieties, but not the flesh, contain certain chemicals which prevent the formation of fat cells (adipogenesis). The authors suggest that the pathways involved in this inhibition of adipogenesis may be similar to those of resveratrol. These results show that phytochemical differences in composition and/or quantity across cultivars can have a big impact on adipogenesis.
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