Flavonoids as inducers of white adipose tissue browning and thermogenesis: signalling pathways and molecular triggers

Abstract

Background Flavonoids are a class of plant and fungus secondary metabolites and are the most common group of polyphenolic compounds in the human diet. In recent studies, flavonoids have been shown to induce browning of white adipocytes, increase energy consumption, inhibit high-fat diet (HFD)-induced obesity and improve metabolic status. Promoting the activity of brown adipose tissue (BAT) and inducing white adipose tissue (WAT) browning are promising means to increase energy expenditure and improve glucose and lipid metabolism. This review summarizes recent advances in the knowledge of flavonoid compounds and their metabolites. Methods We searched the following databases for all research related to flavonoids and WAT browning published through March 2019: PubMed, MEDLINE, EMBASE, and the Web of Science. All included studies are summarized and listed in Table 1 . Result We summarized the effects of flavonoids on fat metabolism and the specific underlying mechanisms in sub-categories. Flavonoids activated the sympathetic nervous system (SNS), promoted the release of adrenaline and thyroid hormones to increase thermogenesis and induced WAT browning through the AMPK-PGC-1α/Sirt1 and PPAR signalling pathways. Flavonoids may also promote brown preadipocyte differentiation, inhibit apoptosis and produce inflammatory factors in BAT. Conclusion Flavonoids induced WAT browning and activated BAT to increase energy consumption and non-shivering thermogenesis, thus inhibiting weight gain and preventing metabolic diseases.

Anti-hyperglycemic activity of myricetin, through inhibition of DPP-4 and enhanced GLP-1 levels, is attenuated by co-ingestion with lectin-rich protein

“…Irisin is postulate UCP1 expression in white adipose tissue that increases energy expenditure in mice and induces white adipose tissue browning. This is also reported in case of treatment of experimental mice with quercetin and rutin [39].…”

“…Several flavonoids are reported to induce browning of white adipose tissue and increase thermogenesis. Energy expenditure is higher when flavonoids are consumed and this could be one reason for bodyweight loss [39]. Dihydromyricetin is reported to stimulate irisin secretion through the PGC-1α pathway partially.…”

The Chalcone Isomerase Family in Cotton: Whole-Genome Bioinformatic and Expression Analyses of the Gossypium barbadense L. Response to Fusarium Wilt Infection

“…In the process of evolution, land plants have evolved into a large number of specific metabolites, including a vast variety of flavonoids, to address diverse biotic and abiotic stresses [2]. Flavonoids are a type of secondary metabolite that occur widely in plants [3]. Chalcone isomerase (CHI) is a key component of phenylalanine metabolism that can produce a variety of flavonoids [4].…”

Combined extracts of Moringa oleifera, Murraya koeingii leaves, and Curcuma longa rhizome increases energy expenditure and controls obesity in high-fat diet-fed rats

“…Dietary ingredients enhance energy metabolism through glucose and lipid metabolism in the body and have shown potential in reducing adiposity and related metabolic dysfunction. A large number of bioactive flavonoids or polyphenols activate the WAT browning process or enhance BAT activity to increase thermogenesis in vitro and in vivo [20,37]. In both HFD-induced obese mice and cell models, Quercetin remodeled the characteristics of white fat cells to brown-like fat cells via modulating FGF-21, PRDM-16, PGC1α, and UCP-1 [38,39].…”