Polyphenolic compounds in the loss of body fat

C. E. Abra, J. R. Assis


Obesity is a result of energy imbalance caused by excess caloric intake in relation to energy demand. Metabolic functions and fat behavior led to the classification of adipose tissue deposits into three types, white, brown and beige. White adipose tissue (BAT) and brown adipose tissue (WAT) have distinct functions, expending fat on heat production and storing fat as an energy source, respectively. However, brown adipocytes can appear in WAT by a process called WAT darkening, forming the beige adipose tissue. Research suggests that polyphenols play a vital role in preventing and managing obesity and its comorbidities. In this context, we aimed to perform a literature review on the use of the main antiobesity polyphenols as well as the mechanisms by which they perform effects. The main antiobesity polyphenols are catechins, resveratrol, quercetin, berberine, curcumin, thymol, chrysin, magnolol, honokiol, capsaicin and capsainoids. And the mechanisms of its effects are linked to gene transcription (PGC-1α, PRDM16 and UPC1) for the modification of WAT in beige adipose tissue that resembles morphophysiological with BAT, favoring fat burning by β-oxidation of fatty acids, translating into potential use for reduction and prevention of body fat accumulation. Therefore, the action of these polyphenols for the loss and reduction in body fat accumulation is strongly evidenced. Future studies should be directed to the use of polyphenols in humans, so that they can stipulate adequate doses for antiobesity use.


Photochemicals, Obesity, Brown adipose tissue, Thermogenesis

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DOI: http://dx.doi.org/10.36560/13820201047


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