Diyet Polifenollerinin Kahverengileşme ve Kahverengi Yağ Dokusu Aktivitesi Üzerine Etkileri

Abstract

The World Health Organization (WHO) states that about 13% of the world’s adult population is obese. This makes obesity and its complications one of the most important global public health concerns and preventable diseases. Nutrition has a key role in the prevention and management of obesity. Many studies show that food-derived elements (especially polyphenols) may play a role in the prevention and management of obesity. The determination of the presence of active brown adipose tissue in people and the expenditure of energy through the activation of brown adipose tissue (BAT) is shown as a promising method in the management of obesity. It is believed that some anti-diabetic and obesity-preventing activities associated with polyphenols may have a positive effect on energy expenditure. This review assesses the possible effects of some polyphenols on the regulation of energy expenditure through browning.