2015 has been a good year so far for Yu Hua Tseng, Ph.D., Investigator in the Section on Integrative Physiology and Metabolism at Joslin Diabetes Center and Associate Professor of Medicine at Harvard Medical School. A review article about how brown fat uses fatty acids and blood sugar as fuel was named one of the top 10 papers of 2014 by Trends in Endocrinology and Metabolism, a prominent journal. She was also awarded a perfect score on a National Institute of Health (NIH) grant application for an upcoming project, falling in the top 1 percent of all grants submitted.
The Trends in Endocrinology and Metabolism paper, titled “Brown fat fuel utilization and thermogenesis” and co-authored by Kristy L. Townsend, Ph.D., then a Research Associate in the Section on Integrative Physiology and Metabolism at Joslin, and currently Adjunct Faculty, compiled research done over the years on brown fat’s use of fatty acids and blood sugar to fuel the calorie-burning heat it’s known for.
“It’s important to understand how brown fat utilizes these fuels, because we know brown fat can generate heat by converting different fuels into this heat,” she said. Understanding how brown fat works can increase researchers’ ability to maximize this tissue’s usefulness in treating different metabolic diseases, by making sure the brown fat siphons up excess blood sugar or fatty acids. Continue reading–>
To learn more about research at Joslin, visit Joslinresearch.org.