Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 66, Issue 37, Pages 9679-9689Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.8b02611
Keywords
flavonoids; bioactives; obesogenic diet; white adipose tissue; obesity
Funding
- Spanish Government [AGL201S-67019-P]
- Instituto de Salud Carlos III, Centro de Investigacion Biomedica en Red Fisiopatologia de la Obesidad y Nutricion, CIBERobn
- European Research Network of Excellence NuGO (The European Nutrigenomics Organization, EU) [FP6-506360]
- CONACYT (Mexico)
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We explored the potential of hesperidin and capsaicin, separately and in combination, to induce white adipose tissue (WAT) browning and to help body weight management in Western diet-fed rats. Adult male Wistar rats were fed for 8 weeks with Western diet and treated daily with hesperidin (100 mg/kg/day), capsaicin (4 mg/kg/day), hesperidin (100 mg/kg/day) + capsaicin (4 mg/kg/day), or the vehicle. Hesperidin and capsaicin separately, but not (or to a lesser extent) the combination, resulted in a decreased size of adipocytes and induced emergence of multilocular brown-like adipocytes positive for UCP1 and CIDEA in retroperitoneal WAT. Expression levels of browning markers, such as Prdm16, in inguinal WAT also increased with capsaicin treatment compared with the vehicle (145% +/- 17% vs 92% +/- 21%, P < 0.05), but no significant effects were found with the combination (106% +/- 12%). Thus, the combination of both bioactives reduces the effectiveness of each compound to decrease the adipocyte size and induce WAT browning.
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