Food Ingredients Involved in White-to-Brown Adipose Tissue Conversion and in Calorie Burning.
作者： Hamza El Hadi , Angelo Di Vincenzo , Roberto Vettor , Marco Rossato
关键词: Brown adipose tissue 、 Physiology 、 Alternative methods 、 Positive energy 、 Obesity 、 Overweight 、 Browning 、 Calorie 、 White adipose tissue 、 Medicine
摘要: Obesity is the consequence of chronic positive energy balance and considered a leading risk factor for cardiovascular metabolic diseases. Due to its epidemic trends among children adults, there an increasing interest in implementing new therapeutic interventions tackle overweight obesity. Activation brown adipose tissue (BAT) represents today promising strategy enhance expenditure (EE) through heat production. More recently, "browning" white (WAT) has gained attention research area as alternative method stimulating dissipation. This minireview aims summarize current knowledge some dietary compounds that have been shown promote BAT activation WAT browning with subsequent beneficial health effects.
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