Wang Qian, Hu Gui-Lin, Qiu Ming-Hua, Cao Jun, Xiong Wen-Yong
Key Laboratory of Medicinal Chemistry for Natural Resource (Ministry of Education), Yunnan Provincial Center for Research & Development of Natural Products, School of Pharmacy, Yunnan University, Kunming, 650500, China.
State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, Yunnan, China.
Curr Res Food Sci. 2024 Apr 20;8:100741. doi: 10.1016/j.crfs.2024.100741. eCollection 2024.
Obesity, a major public health problem, causes numerous complications that threaten human health and increase the socioeconomic burden. The pathophysiology of obesity is primarily attributed to lipid metabolism disorders. Conventional anti-obesity medications have a high abuse potential and frequently deliver insufficient efficacy and have negative side-effects. Hence, functional foods are regarded as effective alternatives to address obesity. Coffee, tea, and cocoa, three widely consumed beverages, have long been considered to have the potential to prevent obesity, and several studies have focused on their intrinsic molecular mechanisms in past few years. Therefore, in this review, we discuss the mechanisms by which the bioactive ingredients in these three beverages counteract obesity from the aspects of adipogenesis, lipolysis, and energy expenditure (thermogenesis). The future prospects and challenges for coffee, tea, and cocoa as functional products for the treatment of obesity are also discussed, which can be pursued for future drug development and prevention strategies against obesity.
肥胖是一个主要的公共卫生问题，会引发众多威胁人类健康并增加社会经济负担的并发症。肥胖的病理生理学主要归因于脂质代谢紊乱。传统的抗肥胖药物有很高的滥用可能性，且常常疗效不足并伴有负面副作用。因此，功能性食品被视为解决肥胖问题的有效替代品。咖啡、茶和可可这三种广泛消费的饮品，长期以来一直被认为具有预防肥胖的潜力，并且在过去几年中有多项研究聚焦于它们内在的分子机制。因此，在本综述中，我们从脂肪生成、脂肪分解和能量消耗（产热）方面讨论这三种饮品中的生物活性成分对抗肥胖的机制。我们还讨论了咖啡、茶和可可作为治疗肥胖的功能性产品的未来前景和挑战，这可为未来抗肥胖药物研发和预防策略提供参考。
