Transient receptor potential activated brown fat thermogenesis as a target of food ingredients for obesity management

Current Opinion in Clinical Nutrition and Metabolic Care

Volumn 16, Issue 6, 2013, Pages 625-631

  Yoneshiro, Takeshi ^a   Saito, Masayuki ^b  

^a HOKKAIDO UNIVERSITY   (Japan)

^b TENSHI COLLEGE   (Japan)

Author keywords

brown adipose tissue; capsinoids; energy expenditure; food ingredients; obesity; transient receptor potential channels

Indexed keywords

CAPSAICIN; CAPSAICIN DERIVATIVE; CAPSINOID DERIVATIVE; TRANSIENT RECEPTOR POTENTIAL CHANNEL; TRANSIENT RECEPTOR POTENTIAL CHANNEL 1; TRANSIENT RECEPTOR POTENTIAL CHANNEL 4; UNCLASSIFIED DRUG;

BODY FAT; BROWN ADIPOSE TISSUE; COLD EXPOSURE; DIETARY INTAKE; ENERGY EXPENDITURE; FAT MASS; FOOD COMPOSITION; HUMAN; LIPID METABOLISM; METABOLIC REGULATION; NONHUMAN; NONSHIVERING THERMOGENESIS; OBESITY; PEPPER; RECEPTOR UPREGULATION; REVIEW;

ADIPOSE TISSUE, BROWN; ANIMALS; CAPSAICIN; CAPSICUM; COLD TEMPERATURE; ENERGY METABOLISM; HUMANS; OBESITY; PLANT EXTRACTS; THERMOGENESIS; TRANSIENT RECEPTOR POTENTIAL CHANNELS;

EID: 84886404045     PISSN: 13631950     EISSN: 14736519     Source Type: Journal    
DOI: 10.1097/MCO.0b013e3283653ee1     Document Type: Review

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