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Nutritional and non-nutritional agents that stimulate white adipose tissue browning

dc.contributor.authorConcha F.
dc.contributor.authorPrado G.
dc.contributor.authorQuezada J.
dc.contributor.authorRamirez A.
dc.contributor.authorBravo N.
dc.contributor.authorFlores C.
dc.contributor.authorHerrera J.J.
dc.contributor.authorLopez N.
dc.contributor.authorUribe D.
dc.contributor.authorDuarte-Silva L.
dc.contributor.authorLopez-Legarrea P.
dc.contributor.authorGarcia-Diaz D.F.
dc.date.accessioned2020-09-02T22:15:01Z
dc.date.available2020-09-02T22:15:01Z
dc.date.issued2019
dc.identifier10.1007/s11154-019-09495-y
dc.identifier.citation20, 2, 161-171
dc.identifier.issn13899155
dc.identifier.urihttps://hdl.handle.net/20.500.12728/4068
dc.descriptionObesity is a public health problem present in both developed and developing countries. The white adipose tissue (WAT) is the main deposit of lipids when there is an excess of energy. Its pathological growth is directly linked to the development of obesity and to a wide number of comorbidities, such as insulin-resistance, cardiovascular disease, among others. In this scenario, it becomes imperative to develop new approaches to the treatment and prevention of obesity and its comorbidities. It has been documented that the browning of WAT could be a suitable strategy to tackle the obesity epidemic that is developing worldwide. Currently there is an intense search for bioactive compounds with anti-obesity properties, which present the particular ability to generate thermogenesis in the brown adipose tissue (BAT) or beige. The present study provide recent information of the bioactive nutritional compounds capable of inducing thermogenesis and therefore capable of generate positive effects on health. © 2019, Springer Science+Business Media, LLC, part of Springer Nature.
dc.language.isoen
dc.publisherSpringer New York LLC
dc.subjectAdipocyte
dc.subjectBrowning
dc.subjectHeat
dc.subjectObesity
dc.subjectThermogenesis
dc.subjectalcohol derivative
dc.subjectalkaloid derivative
dc.subjectcapsaicin
dc.subjectcapsinoid derivative
dc.subjectcarotenoid
dc.subjectcurcumin
dc.subjectfucoxanthin
dc.subjectoleuropein
dc.subjectpolyphenol derivative
dc.subjectpolyunsaturated fatty acid
dc.subjectprotoalkaloid derivative
dc.subjectunclassified drug
dc.subjectberry
dc.subjectbrown adipocyte
dc.subjectbrown adipose tissue
dc.subjectcardiovascular disease
dc.subjectinsulin resistance
dc.subjectnutrition
dc.subjectobesity
dc.subjectReview
dc.subjectsour orange
dc.subjecttea
dc.subjectthermogenesis
dc.subjectwhite adipose tissue
dc.subjectanimal
dc.subjectbrown adipose tissue
dc.subjectenergy metabolism
dc.subjecthuman
dc.subjectmetabolism
dc.subjectobesity
dc.subjectphysiology
dc.subjectwhite adipose tissue
dc.subjectAdipose Tissue, Brown
dc.subjectAdipose Tissue, White
dc.subjectAnimals
dc.subjectEnergy Metabolism
dc.subjectHumans
dc.subjectObesity
dc.subjectThermogenesis
dc.titleNutritional and non-nutritional agents that stimulate white adipose tissue browning
dc.typeReview


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