adipose tissue

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Related to White fat: brown fat, White adipose tissue, yellow fat

adipose tissue

(ăd`əpōs'): see connective tissueconnective tissue,
supportive tissue widely distributed in the body, characterized by large amounts of intercellular substance and relatively few cells. The intercellular material, or matrix, is produced by the cells and gives the tissue its particular character.
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Adipose Tissue

 

a type of connective tissue in animals, formed from the mesenchyma and consisting of fat cells.

A fat cell, whose specific function is fat accumulation and metabolism, is almost entirely filled with a fat drop surrounded by a ring of cytoplasm. The nucleus is pushed into the periphery. In vertebrates, adipose tissue is found mostly under the skin (subcutaneous), in the omentum, and between organs, forming a soft, elastic padding. The main physiological functions of adipose tissue are to serve as an energy depot (the amount of fat decreases in the cells during starvation and increases when nourishment is increased) and to prevent the body from losing heat. In aquatic mammals living in the cold waters of the arctic and antarctic, the layer of subcutaneous adipose tissue is very thick (as much as 50 cm in some whales). Excessive development of adipose tissue in man leads to obesity.

adipose tissue

[′ad·ə‚pōs ′tish·ü]
(histology)
A type of connective tissue specialized for lipid storage.
References in periodicals archive ?
The discovery immediately suggested a new approach for treating obesity: enhancing people s baseline stores of energy-burning brown fat, known as the browning of white fat.
Tiganis said that in mice, they were able to see the conversion of the white fat into brown fat.
Scientists have discovered that when white fat gets very cold it can turn halfway between brown and white - "beige" fat.
So finding a way to turn the white fat into "beige" and burn the energy that normally we store would have high therapeutic potential for the treatment of obesity and its related diseases," he added.
So finding a way to turn the white fat into beige and burn the energy that normally we store would have high therapeutic potential for the treatment of obesity and its related diseases.
This is the first known study to show that prenatal exposure to low, environmentally relevant concentrations of an obesogen led to transgenerational effects on white fat volume, altered stem cell programming, and liver fat accumulation in multiple generations of mice.
Yet another study finds that a newly discovered hormone dubbed "irisin" actually transforms ordinary white fat into a type of brown fat when we exercise.
While white fat cells are essentially inert storehouses for fat, brown fat cells are metabolically active.
Dietary L-arginine supplementation reduces white fat gain and enhances skeletal muscle and brown fat masses in diet-induced obese rats.
Red meat without the intense marbling created by white fat tastes better than the marbled variety, asserts Ueshima, 69, who is president of Suehiro restaurant in Tokyo's Shimbashi district.