Food Intake and Thermogenesis in Adipose Tissue
10.7570/kjo.2016.25.3.109
- Author:
Tsuyoshi GOTO
1
;
Minji KIM
;
Haruya TAKAHASHI
;
Nobuyuki TAKAHASHI
;
Teruo KAWADA
Author Information
1. Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Japan. fat@kais.kyoto-u.ac.jp
- Publication Type:Review
- Keywords:
Food components;
Obesity;
Brown adipose tissue;
Uncoupling protein;
Beige cells;
Transient receptor potential (TRP) channels
- MeSH:
Adipocytes;
Adipose Tissue;
Adipose Tissue, Brown;
Adipose Tissue, White;
Atrophy;
Eating;
Humans;
Middle Aged;
Obesity;
Thermogenesis
- From:Korean Journal of Obesity
2016;25(3):109-114
- CountryRepublic of Korea
- Language:English
-
Abstract:
Brown adipose tissue (BAT) is regarded as a key target for developing interventions to prevent and treat obesity and age-related diseases. In addition, uncoupling pro tein 1 (UCP1)
