Food-derived regulatory factors against obesity and metabolic syndrome

• Published in: Bioscience, Biotechnology, and Biochemistry Biotechnology, and Biochemistry, 2018-04, Vol.82 (4), p.547-553
• Main Author: Kawada, Teruo
• Format: Article
• Language: English
• ISSN: 0916-8451; 1347-6947
• DOI: 10.1080/09168451.2017.1401912

Abstract Obesity is a key factor in metabolic syndrome. The study of metabolic syndrome focuses on the anti-weight gain properties of physiological mechanisms and food components. Abnormal energy metabolism is a major risk factor of metabolic syndrome. Chronic inflammation is a feature of obesity; cytokines from hypertrophied adipocytes cause inflammation in both adipose tissue and blood vessels, resulting in symptoms of metabolic syndrome. Tumor necrosis factor-α causes insulin resistance in adipocytes and regression of brown adipocytes, resulting in abnormal energy metabolism. Functional foods can serve as a strategy for prevention and treatment of obesity linked with metabolic processes in white and brown adipose tissues. Diet-induced thermogenesis caused by certain food components stimulates burning of stored fat within adipose tissues. A mechanistic understanding of dietary thermogenesis via the sympathetic nerve system will prove valuable for the development of precise strategies for the practical prevention of metabolic syndrome. Graphical abstract Anti-obesity effect of food components via activation of the TRPV1-SNS-BAT axis and anti-inflammation in WAT/BAT. Additionally, food intake is followed by sensory stimulation of palatability, resulting in the activation of the SNS-BAT axis.