A combination of resveratrol and quercetin induces browning in white adipose tissue of rats fed an obesogenic diet

摘要: Objective To analyze whether a combination of quercetin (Q) and resveratrol (RSV) would induce white adipose tissue (WAT) browning effect. Methods Thirty-six rats were fed an obesogenic diet divided into four groups: control, treated with RSV (15 mg/kg body weight/day; group), Q (30 or both polyphenols (RSV + Q group). Results After 6 weeks, WAT weights significantly reduced in the RSV + Q group. In perirenal RSV, groups, unilocular adipocytes appeared majority cells, while group numerous multilocular positive immunostaining for UCP1 observed. The presence was confirmed by Western blot. This also revealed increased mRNA levels Cidea, Hocx9, Bmp4, Slc27a1, Pat2, Atgl, Atp5d. Interscapular brown weight showed no differences between but Cidea level group, Cox-2 protein expression groups. Conclusions This study demonstrated that produces brown-like remodeling effect WAT, as well interscapular tissue.