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論文題目 Functional ingredients present in whole-grain foods as therapeutic tools to counteract obesity: Effects on brown and white adipose tissues
作者 Zhang, Kuiliang; Sun, Juan; Fan, Mingcong; Qian, Haifeng; Ying, Hao; Li, Yan; Wang, Li
聯系作者 Li, Y; Wang, L
發表年度 2021
刊物名稱 TRENDS IN FOOD SCIENCE & TECHNOLOGY
109
頁碼 513-526
摘要 Background: The activation and recruitment of brown adipose tissue are promising and effective methods for treatment of obesity and related diseases due to its capacity to increase thermogenesis and improve energy metabolism. Several functional ingredients have demonstrated to activate brown adipocytes, leading to an increase in energy expenditure. Some of the functional ingredients extensively exist in grain, which is the primary resource of staple food in daily life around the world. Nowadays, wholegrains are recommended as more healthier foods than refined grains for the higher contents of functional ingredients, such as dietary fibre, polyphenols, and vitamins. Scope and approach: In this review, we introduce the functional characteristics of thermogenic adipocytes according to recent knowledge and summarize the effects of functional ingredients of wholegrains on the activity of thermogenic adipocytes according to recent findings. Additionally, the recommendations for future research on these topics are proposed. Key findings and conclusions: Many functional ingredients of wholegrains, including phenolic acids, cyanidin-3-glucoside, dietary fibers, zeaxanthin, lutein, phytanic acid, rutin, and octacosanol, positively affect the activity of brown adipocytes and browning of white adipocytes. These effects mainly lie in the development, differentiation, and thermogenesis of brown and white adipocytes. The precise molecular mechanisms are remains to be further studied, nevertheless the reasonable wholegrain diets are helpful for controlling obesity and energy metabolism. This article provides fundamental explanations for the regulation of wholegrains on obesity and novel potential for development of wholegrain functional foods.
學科 Food Science & Technology
影響因子 11.077
論文類別 Article
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