Food Ingredients as Anti-Obesity Agents

Masayuki Saito; Takeshi Yoneshiro; Mami Matsushita

doi:10.1016/j.tem.2015.08.009

Food Ingredients as Anti-Obesity Agents

Trends Endocrinol Metab. 2015 Nov;26(11):585-587. doi: 10.1016/j.tem.2015.08.009. Epub 2015 Sep 25.

Authors

Masayuki Saito¹, Takeshi Yoneshiro², Mami Matsushita³

Affiliations

¹ Department of Biomedical Sciences, Graduate School of Veterinary Medicine, Hokkaido University, Sapporo 060-0818, Japan; Department of Nutrition, Tenshi College, Sapporo 065-0013, Japan. Electronic address: ms-consa@krf.biglobe.ne.jp.
² Department of Biomedical Sciences, Graduate School of Veterinary Medicine, Hokkaido University, Sapporo 060-0818, Japan.
³ Department of Nutrition, Tenshi College, Sapporo 065-0013, Japan.

PMID: 26421678
DOI: 10.1016/j.tem.2015.08.009

Abstract

Brown adipose tissue (BAT) is a site of adaptive non-shivering thermogenesis after cold exposure, and is involved in the regulation of energy expenditure and body fatness. BAT can be activated and recruited by not only cold exposure but also by various food ingredients including capsaicin in chili pepper and catechins in green tea, which would be easily and safely applicable to our daily life for preventing obesity.

Keywords: brown adipose tissue; energy expenditure; food ingredients; obesity; transient receptor potential channels.

Publication types

Review

MeSH terms

Adipose Tissue, Brown / drug effects
Adipose Tissue, Brown / metabolism*
Anti-Obesity Agents / pharmacology*
Energy Metabolism / drug effects
Energy Metabolism / physiology*
Humans
Obesity / metabolism*
Obesity / prevention & control
Thermogenesis / drug effects
Thermogenesis / physiology*
Transient Receptor Potential Channels / drug effects
Transient Receptor Potential Channels / metabolism*

Substances

Anti-Obesity Agents
Transient Receptor Potential Channels