Development of a Method for in vivo Direct Monitoring of Stored Fat Burning Using Stable Isotope-labeled Fatty Acids.

We developed a novel approach for direct and rapid evaluation of the fat-burning effects of various food ingredients in vivo. Male ICR mice were fed a diet containing stable isotope-labeled palmitic acid, and fat oxidation was quantified by measuring the production of labeled carbon dioxide (13CO2) generated during β-oxidation. By evaluating the 24-h fat burning profile, we demonstrated the immediate fat-burning effect of caffeine and the gradual fat-burning effect of curcumin. This methodology allows fat-burning-specific detection rather than fat absorption inhibition, thereby providing a powerful tool for comparing fat-burning effects of different food components in vivo.