Effect of resveratrol on adipokines and myokines involved in fat browning: perspectives in healthy weight against obesity

Publication date: Available online 23 August 2019Source: Pharmacological ResearchAuthor(s): Oh Yoen Kim, Ji Yeon Chung, Juhyun SongAbstractObesity is a globally widespread metabolic disorder, characterized by immoderate fat accumulation in the body. There are different types of body fats such as white adipose tissue (WAT), which stores surplus energy in the body, and brown adipose tissue (BAT) which utilize energy to produce heat during metabolism. BAT acts many beneficial functions in metabolic disorders including type 2 diabetes and obesity. Recent studies have investigated methods for promoting the fat browning process of WAT in obesity because of various reasons such as the improvement of insulin resistance, and weight loss. Among natural polyphenolic compounds, resveratrol has been highlighted due to its anti-oxidant and anti-obesity as well as anti-inflammation and anti-cancer properties. Recent studies have paid a lot of attention to that resveratrol may act as a fat browning activator, involved in the secretion of many myokines and adipokines. Here, we reviewed the role of resveratrol in fat browning and also the association between resveratrol and adipokines/myokines in the fat browning process. Our review may provide novel insight into the role of resveratrol in fat browning, leading to the maintenance of a healthy weight against obesity.Graphical abstract
Source: Pharmacological Research - Category: Drugs & Pharmacology Source Type: research

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Source: Trends in Food Science and Technology - Category: Food Science Source Type: research
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Source: Seminars in Cancer Biology - Category: Cancer & Oncology Source Type: research
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Source: Diabetologia - Category: Endocrinology Source Type: research
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