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Hydroxy-α-sanshool from the fruits of Zanthoxylum bungeanum Maxim. promotes browning of white fat by activating TRPV1 to induce PPAR-γ deacetylation

Food ChemistryFood FunctionBiochemistryMedicinePhysiologyPhytochemicalWhite FatZanthoxylum Bungeanum MaximPpar-γ DeacetylationMetabolismPharmacologyLipid SynthesisOxidative StressHealth Sciences