New System Delivering Microwaves Energy for Inducing Subcutaneous Fat Reduction: In - Vivo Histological and Ultrastructural Evidence | Zendy

Nicola Zerbinati | Zendy; Edoardo D’Este | Zendy; Antonia Icaro Cornaglia | Zendy; Federica Riva | Zendy; Aurora Farina | Zendy; Alberto Calligaro | Zendy; Giovanni Gallo | Zendy; Emanuele Rosario Perrotta | Zendy; Marina Protasoni | Zendy; Paolo Bonan | Zendy; Aleksandra Vojvodić | Zendy; Massimo Fioranelli | Zendy; Nguyễn Văn Thường | Zendy; Torello Lotti | Zendy; Michael Tirant | Zendy; Petar Vojvodić | Zendy

Open Access

New System Delivering Microwaves Energy for Inducing Subcutaneous Fat Reduction: In - Vivo Histological and Ultrastructural Evidence

Author(s) -

Nicola Zerbinati,

Edoardo D’Este,

Antonia Icaro Cornaglia,

Federica Riva,

Aurora Farina,

Alberto Calligaro,

Giovanni Gallo,

Emanuele Rosario Perrotta,

Marina Protasoni,

Paolo Bonan,

Aleksandra Vojvodić,

Massimo Fioranelli,

Nguyễn Văn Thường,

Torello Lotti,

Michael Tirant,

Petar Vojvodić

Publication year - 2019

Publication title -

open access macedonian journal of medical sciences

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.288

H-Index - 17

ISSN - 1857-9655

DOI - 10.3889/oamjms.2019.778

Subject(s) - dermis , medicine , adipose tissue , connective tissue , pathology , ultrastructure , biopsy , epidermis (zoology) , subcutaneous tissue , anatomy , biomedical engineering , endocrinology

Recently, it has been developed a new technology for the reduction of subcutaneous adipose tissue through a non-invasive treatment by microwaves. The main objective of the present study is to demonstrate the feasibility of utilising a non-invasive, localised microwaves (MW) device to induce thermal modifications into subcutaneous adipose tissue only by a controlled electromagnetic field that heats up fat preferentially. This device is provided with a special handpiece appropriately cooled, directly contacting the cutaneous surface of the body, which provides a calibrated energy transfer by microwaves.

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