著者

河田 照雄

出版者

日本脂質栄養学会

雑誌

脂質栄養学 (ISSN:13434594)

巻号頁・発行日

vol.23, no.1, pp.7-15, 2014 (Released:2014-05-01)

参考文献数

40

被引用文献数

1

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White adipose tissue configures body fat, while brown adipose tissue (brown fat: BAT) is the only cell in the human body engaged in specialized in heat production. Loss and depression of BAT, which actively consume fat (triacylglyceride), have been shown to cause lifestyle-related diseases such as obesity and diabetes associated with it. Food and nutrition ingredients play a dominant role in BAT thermogenesis and energy metabolism. Especially, some ingredients activate BAT via the transient receptor potential-sympathetic nervous system. These results are expected to apply on anti-obesity treatment. This article reviews the major advances in the field of diet-induced thermogenesis and food ingredients.