Mechanism and Impact of Food Components in Burning Calories from White-to-Brown Adipose Tissue
Obesity is one of the nutritional public health concerns of today’s world. It is defined as the abnormal accumulation of fat as a result of positive energy balance in the body. As the trend of overweight and obesity is increasing at the fastest pace affecting both children and adults; so, a search o...
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| Formato: | Capítulo de libro |
| Lenguaje: | inglés |
| Publicado: |
IntechOpen
2022
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| Materias: | |
| Acceso en línea: | https://www.intechopen.com/chapters/81808 |
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| Sumario: | Obesity is one of the nutritional public health concerns of today’s world. It is defined as the abnormal accumulation of fat as a result of positive energy balance in the body. As the trend of overweight and obesity is increasing at the fastest pace affecting both children and adults; so, a search of new therapeutic guidelines is required to ameliorate the status of weight gain. Various researches are carried on regarding the activation of brown adipose tissue (BAT) for amplifying energy expenditure (EE) through heat production. Browning of white adipose tissue (WAT), now-a-days gained more attention and is considered as another tool for stimulating calorie burning. This chapter portrays the recent knowledge of some food ingredients that can enhance activation of BAT and browning of WAT with their beneficial health consequences. |
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| ISBN: | 978-1-80355-186-9 |
| DOI: | 10.5772/intechopen.104616 |