Obesity results from the body having either high energy intake or low energy expenditure. Based on this energy equation, scientists have focused on increasing energy expenditure to prevent abnormal fat accumulation. Activating the human thermogenic system that regulates body temperature, particularly non-shivering thermogenesis in either brown or white adipose tissue, has been suggested as a promising solution to increase energy expenditure. Together with the increasing interest in understanding the mechanism by which plant-derived dietary compounds prevent obesity, flavonoids were recently shown to have the potential to regulate non-shivering thermogenesis. In this article, we review the latest research on flavonoid derivatives that increase energy expenditure through non-shivering thermogenesis.

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Sex differences in lifespan exist in most countries in the world, with women outliving men. This difference has existed for as long as records have been kept.  This gap is not a uniquely human phenomenon; it exists in many animals as well.  This is an important health issue that is not fully understood.  Aging is a complex process.  In this review we will examine the scientific basis for sex differences by focusing on four hypotheses that begin with examining why women are different from men.  Men and women differ in our DNA.  Women have two X chromosomes and men have an X and Y sex chromosome.  Women have a second copy of the genes on the X chromosome which could be protective.  Other hypotheses focus on the physiological difference between the sexes that result from the ratio of our sex hormones.  Estrogen physiology changes women’s body shape, affects the major organs like the heart and as a result impacts longevity.  Sex differences in longevity are important because this becomes a lens for us to examine nutrition, health and wellness.

Hindering the absorption of glucose through inhibition of intestinal carbohydrate-hydrolyzing enzymes is an efficient strategy for reducing hyperglycemia. The purpose of this study was to examine the effect of watermelon flesh extracts (WFE), rind extract (WRE), skin extract (WSE), and citrulline on intestinal carbohydrate-hydrolyzing enzymes and to identify their bioactive compounds. WSE showed higher bioactive compounds and total phenolic content than WFE and WRE. WFE, WRE, and WSE demonstrated dose-dependent inhibition against carbohydrate-hydrolyzing enzymes. WFE, WRE, and WSE inhibited α-glucosidase by 40~45% at a concentration of 60 mg/mL whereas 80 mg/mL citrulline showed a similar inhibitory effect. WRE and citrulline showed IC50 values of 0.02 and 0.01 mg/mL for maltase and sucrase, respectively. Citrulline at 20 mg/mL exhibited higher glucoamylase and pancreatic α-amylase inhibition than WFE, WRE, and WSE at the same concentration. Citrulline and WRE showed similar IC50 values for glucoamylase and α-amylase compared to 1 mg/mL acarbose. This study suggests that watermelon, including its byproduct parts possibly due to citrulline, has the potential for carbohydrate-hydrolyzing enzyme inhibition that is beneficial to reducing postprandial hyperglycemia.