The objective of the present pilot study is to assess the thermogenic effects of some plant foods native to Scotland that contain the above phytochemicals. Specifically, the study will investigate the thermogenic effects of berries (blackberries [Rubus sp.], blueberries [Vaccinium corymbosum] and red raspberries [Rubus idaeus L]), wild garlic (Allium ursinum) and sea buckthorn (Hippophae rhamnoides). Blackberries, blueberries and raspberries have been shown to be rich in flavonoids and phenolics including catechins and raspberry ketones which have been suggested to be thermogenic. These berries are also rich in anthocyanins such as cyanidin-3-glucoside which has been shown to potentially promote thermogenesis by upregulating UCP1. Furthermore, blueberries have been shown to be a good source of stilbenes such as resveratrol and pterostilbene which have demonstrated thermic effects elsewhere. Similarly, sea buckthorn has been reported to contain catechins, epicatechins and flavonols such as isorhamnetin, quercetin and kaempferol. Sea buckthorn is also rich in carotenoids, especially those with provitamin A activity that have been shown to upregulate the expression of UCP1 and thereby influence thermogenesis. Wild garlic contains Sulphur containing compounds such as alliin and Allicin derivatives (diallyldisulphide) that in studies using garlic have shown thermogenic activity by enhancing noradrenalin secretion and stimulating brown adipose tissue. Indeed the total thiosulfinate content in wild garlic has been shown to be comparable to garlic.