紫檀芪和白藜芦醇的抗肥胖途径:全面解读。

IF 7.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Büşra Özyalçın, Nevin Sanlier
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引用次数: 0

摘要

对肥胖者来说,限制能量摄入或通过运动和体育锻炼提供和/或维持更多的能量消耗并不总是可行的。因此,人们一直在寻找治疗肥胖症的有效方法。最近,二苯乙烯类化合物的抗肥胖作用引起了人们的关注。本综述旨在评估紫檀芪和白藜芦醇抗肥胖的效果以及这种效果的可能机制。膳食植物化学物质可通过提高基础代谢率和产热和/或改变脂质代谢来减轻体重。二苯乙烯类化合物是植物苯丙类途径的产物。白藜芦醇和紫檀芪产生抗肥胖影响的重要机制包括激活棕色脂肪组织的生热作用以及白色脂肪组织的棕色化作用。营养和饮食习惯在预防和治疗肥胖症的生活方式改变中占有重要地位,考虑到这一点,紫檀芪和白藜芦醇这两种多酚类和二苯乙烯类化合物被认为是很有前景的。然而,最佳剂量、持续时间、机制、长期安全性、副作用、联合用药、阐明基因组相互作用以及生活方式的改变都应加以考虑。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Antiobesity pathways of pterostilbene and resveratrol: a comprehensive insight.

It may not always be possible for obese individuals to limit energy intake or to provide and/or maintain greater energy expenditure through exercise and physical activity. Therefore, the search for effective methods for obesity continues. Recently, the anti-obesity effect of stilbenes has attracted attention. In this review, aim was evaluating the effect of pterostilbene and resveratrol against obesity and the possible mechanisms in this effect. Dietary phytochemicals can induce body weight loss by increasing basal metabolic rate and thermogenesis and/or altering lipid metabolism. Stilbenes are products of the plant phenylpropanoid pathway. Very important mechanisms for the anti-obesity impact belonging to resveratrol as well as pterostilbene include thermogenic activation in brown adipose tissue alongside the browning of white adipose tissue. Considering nutrition and dietary habits, which have an important place in lifestyle changes for both the prevention and the treatment of obesity, pterostilbene and resveratrol, which are polyphenols and stilbenes, are seen as promising. However, optimal dose, duration, mechanism, long-term safety, side effects, combination, elucidation of genomic interactions, and lifestyle modifications should be considered.

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来源期刊
CiteScore
22.60
自引率
4.90%
发文量
600
审稿时长
7.5 months
期刊介绍: Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.
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