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Research has demonstrated that tea brownie leads to a downregulation of proteins and mRNA expressions involved in fatty acid synthesis and lipid production (159)

Polyisobutene, Hydrogenated Polyisobutene, Pentaerythrityl Tetraisostearate, Paraffinum Liquidum / Mineral Oil / Huile Minerale, Diisostearyl Malate, Menthone Glycerin Acetal, Polyglyceryl-3 Diisostearate, Rosa Canina Fruit Oil, Rubus Chamaemorus Seed Oil, Rubus Idaeus Seed Oil / Raspberry Seed Oil, Squalane, Aroma / Flavor, Caprylic/Capric Triglyceride, Dibutyl Ethylhexanoyl Glutamide, Ethylhexylglycerin, Tocopherol, Tocopheryl Acetate, Diethylhexyl Syringylidenemalonate, Sorbic Acid, Phenoxyethanol, CI 15850 / Red 7, CI 45410 / Red 28 Lake, CI 19140 / Yellow 5 Lake, CI 42090 / Blue 1 Lake, Benzyl Alcohol (F.I.L

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Studies have shown that red meat consumption is more likely to increase plasma TMAO concentrations compared to white meat and plant-based diets, with TMAO concentrations typically being three times higher in plasma after red meat consumption than after white meat intake (Wang et al., 2019)