Functional ingredients present in whole-grain foods as therapeutic tools to counteract obesity: Effects on brown and white adipose tissues

Background: The activation and recruitment of brown adipose tissue are promising and effective methods for treatment of obesity and related diseases due to its capacity to increase thermogenesis and improve energy metabolism. Several functional ingredients have demonstrated to activate brown adipocytes, leading to an increase in energy expenditure. Some of the functional ingredients extensively exist in grain, which is the primary resource of staple food in daily life around the world. Nowadays, wholegrains are recommended as more healthier foods than refined grains for the higher contents of functional ingredients, such as dietary fibre, polyphenols, and vitamins. Scope and approach: In this review, we introduce the functional characteristics of thermogenic adipocytes according to recent knowledge and summarize the effects of functional ingredients of wholegrains on the activity of thermogenic adipocytes according to recent findings. Additionally, the recommendations for future research on these topics are proposed. Key findings and conclusions: Many functional ingredients of wholegrains, including phenolic acids, cyanidin-3-glucoside, dietary fibers, zeaxanthin, lutein, phytanic acid, rutin, and octacosanol, positively affect the activity of brown adipocytes and browning of white adipocytes. These effects mainly lie in the development, differentiation, and thermogenesis of brown and white adipocytes. The precise molecular mechanisms are remains to be further studied, nevertheless the reasonable wholegrain diets are helpful for controlling obesity and energy metabolism. This article provides fundamental explanations for the regulation of wholegrains on obesity and novel potential for development of wholegrain functional foods.

Automated summary

Activation and recruitment of brown adipose tissue are effective for treating obesity and related diseases. Functional ingredients in wholegrains positively affect the activity of brown adipocytes and browning of white adipocytes, contributing to the control of obesity and energy metabolism.