title: Food Ingredients as Anti-Obesity Agents.
abstract: Brown adipose tissue (BAT) is a site of adaptive non-shivering thermogenesis after cold exposure, and is involved in the regulation of energy expenditure and body fatness. BAT can be activated and recruited by not only cold exposure but also by various food ingredients including capsaicin in chili pepper and catechins in green tea, which would be easily and safely applicable to our daily life for preventing obesity.
authors.affiliation: Department of Biomedical Sciences, Graduate School of Veterinary Medicine, Hokkaido University, Sapporo 060-0818, Japan; Department of Nutrition, Tenshi College, Sapporo 065-0013, Japan. Electronic address: ms-consa@krf.biglobe.ne.jp.
authors.forename: Masayuki
authors.initials: M
authors.lastname: Saito
authors.affiliation: Department of Biomedical Sciences, Graduate School of Veterinary Medicine, Hokkaido University, Sapporo 060-0818, Japan.
authors.forename: Takeshi
authors.initials: T
authors.lastname: Yoneshiro
authors.affiliation: Department of Nutrition, Tenshi College, Sapporo 065-0013, Japan.
authors.forename: Mami
authors.initials: M
authors.lastname: Matsushita
mesh_terms: D002001:Adipose Tissue, Brown / Q000187:drug effects / Q000378:metabolism*; D019440:Anti-Obesity Agents / Q000494:pharmacology*; D004734:Energy Metabolism / Q000187:drug effects / Q000502:physiology*; D006801:Humans; D009765:Obesity / Q000378:metabolism* / Q000517:prevention & control; D022722:Thermogenesis / Q000187:drug effects / Q000502:physiology*; D050051:Transient Receptor Potential Channels / Q000187:drug effects / Q000378:metabolism*
chemical_list: D019440:Anti-Obesity Agents; D050051:Transient Receptor Potential Channels
keywords: brown adipose tissue; energy expenditure; food ingredients; obesity; transient receptor potential channels