Document Detail

Dietary factors evoke thermogenesis in adipose tissues.
MedLine Citation:
PMID:  25434908     Owner:  NLM     Status:  Publisher    
In dietary factors, energetic food constituents and the "non-energetic food constituents" such as smell and taste through sensory nerve stimulation have been found to be linked intrinsically with the accelerated expression of diet-induced thermogenesis that accompanies the burning of fat within brown adipose tissues (BAT). The compounds are responsible for BAT and uncoupling protein-1 (UCP1) activation or induction caused by food components. Many of these activate and strengthen BAT activation through the following pathway: sensory stimulations induce sympathetic nerve activation through central phase. In the fight against obesity, the development of food compounds and pharmaceuticals that activate or induce BAT and UCP1 is expected. In this review, we discuss that how dietary compounds effect thermogenesis through BAT and UCP1.
Tomoya Sakamoto; Nobuyuki Takahashi; Tsuyoshi Goto; Teruo Kawada
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Publication Detail:
Type:  REVIEW     Date:  2014-1-18
Journal Detail:
Title:  Obesity research & clinical practice     Volume:  8     ISSN:  1871-403X     ISO Abbreviation:  Obes Res Clin Pract     Publication Date:    2014 November - December
Date Detail:
Created Date:  2014-12-1     Completed Date:  -     Revised Date:  2014-12-2    
Medline Journal Info:
Nlm Unique ID:  101303911     Medline TA:  Obes Res Clin Pract     Country:  -    
Other Details:
Languages:  ENG     Pagination:  e533-e539     Citation Subset:  -    
Copyright Information:
Copyright © 2014 Asian Oceanian Association for the Study of Obesity. Published by Elsevier Ltd. All rights reserved.
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