PGC-1α Activation by Polyphenols: A Pathway to Thermogenesis

Abstract

This review investigates the role of polyphenols, abundant natural compounds found in food, to influence the metabolic pathways involved in the thermogenesis and browning of white adipose tissue (WAT). Numerous proteins demonstrate altered expression patterns following prolonged polyphenol consumption, with peroxisome proliferator-activated receptor gamma coactivator 1-alpha (PGC-1α) recognized as a key regulator, contributing to increased thermogenicity of adipose tissues. Polyphenols may enhance PGC-1α activity, stimulating WAT browning, and elevating brown adipose tissue (BAT) thermogenesis. Various classes of polyphenols are explored, along with extensive protein signaling and the physiological implications of these findings. A comprehensive understanding of the myriad proteins and pathways implicated in browning studies can provide readers with a broader perspective on the modulated response of adipose tissue to polyphenols and guide them to innovative therapeutic strategies for lipid metabolism, obesity, and associated metabolic disorders.