Ezgi Nur ÇINAR, Azad İLHAN, Mercan Merve TENGİLİMOĞLU METİN

Diyet Polifenollerinin Kahverengileşme ve Kahverengi Yağ Dokusu Aktivitesi Üzerine Etkileri

Dünya Sağlık Örgütü (DSÖ) dünya yetişkin nüfusunun yaklaşık %13'ünün obez olduğunu belirtmektedir. Bu durum obeziteyi ve komplikasyonlarını, en önemli küresel halk sağlığı endişelerinden ve önlenebilir hastalıklardan biri haline getirmektedir. Beslenme, obezitenin önlenmesinde ve yönetiminde kilit role sahiptir. Birçok çalışma, besin kaynaklı ögelerin (özellikle polifenollerin) obezitenin önlenmesinde ve yönetiminde rol oynayabileceğini göstermektedir. Yetişkin insanlarda aktif kahverengi yağ dokusu varlığının tespiti ve kahverengi yağ dokusunun (KYD) aktivasyonu yoluyla enerji harcaması, obezite yönetiminde umut verici bir yöntem olarak gösterilmektedir. Polifenollerle ilişkilendirilen bazı anti-diyabetik ve obeziteyi önlemeye yönelik aktivitelerin, enerji harcaması üzerinde olumlu etkileri olabileceği düşünülmektedir. Bu derleme enerji harcamasının kahverengileşme yoluyla düzenlenmesinde bazı polifenollerin olası etkilerini değerlendirmektedir.

Anahtar Kelimeler:

Kahverengi yağ dokusu, beyaz yağ dokusu, kahverengileşme, diyet polifenolleri

Effects of Dietary Polyphenols on Browning and Brown Adipose Tissue Activity

The World Health Organization (WHO) states that about 13% of the world’s adult population is obese. This makes obesity and its complications one of the most important global public health concerns and preventable diseases. Nutrition has a key role in the prevention and management of obesity. Many studies show that food-derived elements (especially polyphenols) may play a role in the prevention and management of obesity. The determination of the presence of active brown adipose tissue in people and the expenditure of energy through the activation of brown adipose tissue (BAT) is shown as a promising method in the management of obesity. It is believed that some anti-diabetic and obesity-preventing activities associated with polyphenols may have a positive effect on energy expenditure. This review assesses the possible effects of some polyphenols on the regulation of energy expenditure through browning.

Keywords:

Brown adipose tissue, white adipose tissue, browning, diet polyphenols,

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