Phenolic compounds as natural and multifunctional anti-obesity agents: A review

Prevalence of obesity worldwide has reached pandemic proportions. Despite the increasing evidence in the implication of phenolic compounds in obesity management, the real effect is not completely understood. The available in vitro and in vivo studies have demonstrated the implication of phenolic com...

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Bibliographic Details
Published in:Critical reviews in food science and nutrition 2019-04, Vol.59 (8), p.1212-1229
Main Authors: Rodríguez-Pérez, Celia, Segura-Carretero, Antonio, del Mar Contreras, María
Format: Article
Language:English
Subjects:
Beverages
Black tea
Cinnamon
clinical trials
Cocoa
Fatty acids
Food intake
Functional foods & nutraceuticals
Hibiscus sabdariffa
In vivo methods and tests
Inflammation
Lipogenesis
Lipolysis
Metabolic syndrome
natural products
Obesity
Oils & fats
Olive oil
Oxidation
Oxidative stress
Pandemics
Phenolic compounds
Phenols
Reviews
Tea
Weight control
Wine
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Summary:Prevalence of obesity worldwide has reached pandemic proportions. Despite the increasing evidence in the implication of phenolic compounds in obesity management, the real effect is not completely understood. The available in vitro and in vivo studies have demonstrated the implication of phenolic compounds in: lowering food intake, decreasing lipogenesis, increasing lipolysis, stimulating fatty acids β-oxidation, inhibiting adipocyte differentiation and growth, attenuating inflammatory responses and suppress oxidative stress. This review encompasses the most recent evidence in the anti-obesity effect of phenolic compounds from plants to different nutraceuticals and functional foods based on the in vitro, in vivo and clinical studies. For that, this review has been focused on popular plant-based products highly consumed today such as cocoa, cinnamon, and olive oil, beverages such as red wine, tea (green, white and black tea) and Hibiscus sabdariffa L. tea, among others.
ISSN:1040-8398
1549-7852
DOI:10.1080/10408398.2017.1399859