Dietary factors evoke thermogenesis in adipose tissues

Abstract

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.

Keywords: Brown adipose tissue; Food factors; Thermogenesis.