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Correction: Long-chain polyunsaturated fatty acids and extensively hydrolyzed casein-induced browning in a Ucp-1 reporter mouse model of obesity Correction for ‘Long-chain polyunsaturated fatty acids and extensively hydrolyzed casein-induced browning in a Ucp-1 reporter mouse model of obesity’ by Liufeng Mao et al., Food Funct., 2018, 9, 2362–2373, https://doi.org/10.1039/C7FO01835E. This article is Open Access This article has not yet been cited.
Browning in adipose tissues, which can be affected by diet, may mitigate detrimental effects of adiposity and improve longer term metabolic health. Here, browning inducing effects of long-chain polyunsaturated fatty acids e.g. arachidonic acid (ARA)/docosahexaenoic acid (DHA) and extensively hydrolyzed casein (eHC) were investigated in uncoupling protein 1 (Ucp-1) reporter mice.
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