Lee Min-Kyeong, Lee Bonggi, Kim Choon Young
Department of Food Science and Nutrition, Pukyong National University, Nam-gu, Daeyeon Dong, Busan 608737, Korea.
Department of Food and Nutrition, Yeungnam University, Gyeongsan, Gyeongbuk 38541, Korea.
Antioxidants (Basel). 2021 Feb 17;10(2):308. doi: 10.3390/antiox10020308.
Despite progress in understanding the developmental lineage and transcriptional factors regulating brown and beige adipocytes, the role of environmental modifiers, such as food components and natural extracts, remains to be elucidated. Furthermore, the undesirable pleiotropic effects produced by synthetic drugs targeting adipose tissue browning and thermogenesis necessitate research into alternative natural sources to combat obesity and related metabolic disorders. The current review, therefore, focused on the effects of various extracts from foods, plants, and marine products on adipose tissue browning and obesity. In particular, the recent findings of food components and marine products on adipose tissue browning will be discussed here.
尽管在理解调节棕色和米色脂肪细胞的发育谱系及转录因子方面取得了进展，但环境调节因子（如食物成分和天然提取物）的作用仍有待阐明。此外，针对脂肪组织褐变和产热的合成药物产生的不良多效性效应，使得有必要研究替代天然来源以对抗肥胖及相关代谢紊乱。因此，本综述聚焦于食物、植物和海产品的各种提取物对脂肪组织褐变和肥胖的影响。特别是，这里将讨论食物成分和海产品对脂肪组织褐变的最新研究发现。
