D-Mannitol

D-Mannitol (Mannitol) is an oral, resistant sugar widely used in the food and pharmaceutical industries to promote the absorption and retention of calcium and magnesium through cecal fermentation, while acting as a osmotic diuretic to reduce tissue edema. D-Mannitol can enhance brown fat formation, improve insulin effect, reduce blood sugar levels, And through the start the β₃-adrenergic receptor (β₃-AR), PGC1α and PKA induced by means of white fat cells into brown fat cells^{[1][2][3][4][5][6][7]}. D-Mannitol is commonly used to maintain osmotic pressure between the plant cytoplasm and the culture medium and protect cells when the cell wall is weakened or even removed^[8]. In Vitro:D-Mannitol (10 μM) can increase the number of mitochondria and promote the expression of brown fat related genes in differentiated 3T3-L1 cell models^[7].
D-Mannitol (10 μM; 7 days) in 3T3-L1 adipocyte cells has the effect of stimulating brown fat formation, enhancing insulin effect, reducing blood sugar levels, and promoting fat oxidation and the conversion of white fat to beige fat^[7].
D-Mannitol (10 μM; 7 days) induce Browning of white adipocytes by activating β₃-adrenergic receptors (β₃-AR), PGC1α and PKA^[7].
In Vivo:D-Mannitol (orally, 7 or 28 days) promotes calcium and magnesium absorption and retention by fermentation in the cecum in male Wistar rat models^[4].
D-Mannitol (0.5, 2.5, 1.5 g/kg; Intravenous injection (i.v.), 4-hour intervals, 24 h) in the rat model of ischemic cortex infarction repeatedly infusion, can lead to infarction area and the percentage of H₂O ipsilateral hemisphere reduce and decreased tissue pressure^[6].
D-Mannitol (250, 500 mg/kg; Oral gavage (p.o.); 3 weeks) increases energy expenditure through lipid beta-oxidation in a mouse model, thereby contributing to the Browning of iWAT in vivo^[7].