All organisms need energy to live. We get energy from various components of our food. Our body uses a part of this energy directly and stores the rest. While glucose serves as an immediately available energy source, fats are stored as energy reserve in form of lipid droplets within our cells.
When the body needs energy from these fat stores, lipids are transported to mitochondria—the powerhouse of the cell. Here, the lipids are converted into ATP , a key molecule providing energy to the cells. But how much energy does our body need from these energy stores? What proportion of lipids should be converted into ATP? When should this process start and when should it end? The research team led by Professor Anne Spang at the Biozentrum of the University of Basel has investigated