Food Ingredients as Anti-Obesity Agents. (November 2015)

• Record Type: Journal Article
• Authors: Saito, Masayuki; Yoneshiro, Takeshi; Matsushita, Mami
• Is Part Of: Trends in endocrinology and metabolism. Volume 26:Number 11(2015)
• Page Start: 585
• Page End: 587
• Publication Date: 2015-11
• Subjects: brown adipose tissue -- energy expenditure -- food ingredients -- obesity -- transient receptor potential channels; Endocrinology -- Periodicals; Metabolism -- Periodicals; Metabolism; 616.4
• DOI: 10.1016/j.tem.2015.08.009
• Languages: English
• ISSNs: 1043-2760

Abstract

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.