Effects of Dietary Polyphenols on Browning and Brown Adipose Tissue Activity-Reference-Cited by-同舟云学术

Effects of Dietary Polyphenols on Browning and Brown Adipose Tissue Activity

Published:2022-03-28 Issue: Volume: Page:
ISSN:2147-9607
Container-title:Celal Bayar Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi
language:tr
Short-container-title:CBU-SBED

Author:

ÇINAR Ezgi Nur¹,İLHAN Azad²,TENGİLİMOĞLU METİN M.merve²

Affiliation:

1. İZMİR TINAZTEPE ÜNİVERSİTESİ, SAĞLIK BİLİMLERİ FAKÜLTESİ, BESLENME VE DİYETETİK BÖLÜMÜ

2. HACETTEPE ÜNİVERSİTESİ, SAĞLIK BİLİMLERİ FAKÜLTESİ, BESLENME VE DİYETETİK BÖLÜMÜ

Abstract

The World Health Organization (WHO) states that about 13% of the world’s adult population is obese. This makes obesity and its complications one of the most important global public health concerns and preventable diseases. Nutrition has a key role in the prevention and management of obesity. Many studies show that food-derived elements (especially polyphenols) may play a role in the prevention and management of obesity. The determination of the presence of active brown adipose tissue in people and the expenditure of energy through the activation of brown adipose tissue (BAT) is shown as a promising method in the management of obesity. It is believed that some anti-diabetic and obesity-preventing activities associated with polyphenols may have a positive effect on energy expenditure. This review assesses the possible effects of some polyphenols on the regulation of energy expenditure through browning.

Publisher

Celal Bayar Universitesi Saglık Bilimleri Enstitusu Dergisi

Subject

Industrial and Manufacturing Engineering,Materials Science (miscellaneous),Business and International Management

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