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. 2024 Oct 24;14:25259. doi: 10.1038/s41598-024-76452-4

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© The Author(s) 2024

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.

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Fig. 2 — Change in skin surface temperature. (a) Boysenberry juice (BoyJ) intake increased the temperature of the supraclavicular brown adipose tissue (BAT) region (Tscv) and hand skin surface after cold exposure (18 °C) for 1 h. The data show the difference (Δ) in skin surface temperature when participants were exposed to 24 °C and 18 °C. Representative infrared thermography images of Tscv and the non-BAT region in the upper chest (Tch) during cold exposure. The graph shows the difference between Tscv and Tch (ΔTscv-ch). (b) Representative infrared thermography images of the hand skin surface. The graph shows the difference in hand temperature when participants were exposed to 24 °C and 18 °C. A paired t test was used to compare hand temperature before and after intake of BoyJ; p values are shown in the figure. The raw data are shown in Supplementary Data S2.