Korean J Obes.
2016 Sep;25(3):109-114. 10.7570/kjo.2016.25.3.109.
Food Intake and Thermogenesis in Adipose Tissue
- Affiliations
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- 1Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Japan. fat@kais.kyoto-u.ac.jp
- 2Research Unit for Physiological Chemistry, The Center for the Promotion of Interdisciplinary Education and Research, Kyoto University, Kyoto, Japan.
- KMID: 2357088
- DOI: http://doi.org/10.7570/kjo.2016.25.3.109
Abstract
- Brown adipose tissue (BAT) is regarded as a key target for developing interventions to prevent and treat obesity and age-related diseases. In addition, uncoupling pro tein 1 (UCP1) - expressing "brown-like" adipocytes, known as beige cells, that develop in white adipose tissue (WAT) under certain physiological conditions and pharmacological stimuli. The effects of ageing on BAT atrophy and functional decline further strengthen the notion that healthy eating habits and food choices play an extremely vital role against reduction in the number of BAT and beige cells as people approach middle age. This review aims to cover recent progress in food items and pharmaceuticals that activate or induce BAT and UCP1.
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