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KMID : 0881720160310020067
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Journal of Food Hygiene and Safety
2016 Volume.31 No. 2 p.67 ~ p.73
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The Role of Resveratrol in Lipid Metabolism: A Systematic Review of Current Basic and Translational Evidence
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Choi Seung-Kug
Moon Hyun-Seuk
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Abstract
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Resveratrol is a non-flavonoid polyphenol which belongs to the stilbenes group and is naturally generated in several plants in response to damage or fungal invasion. It has been shown in published studies that resveratrol has an anti-adipogenic effect. A good consensus regarding the involvement of a down-regulation of C/EBPa and PPARr in this effect has been reached. In addition, different metabolic pathways involved in triacylglycerol metabolism in white adipose tissue have been shown to be regulated by resveratrol. Concerning lipolysis, though this compound in itself seems to be unable to cause lipolysis, it increases lipid mobilization stimulated by B-adrenergic agents. The increase in brown adipose tissue thermogenesis, and accordingly the associated energy dissipation, can attribute to accounting for the body-fat reducing effect of resveratrol. Besides its effects on adipose tissue, resveratrol can also acts on other organs and tissues. Therefore, it increases mitochondrial biogenesis and accordingly fatty acid oxidation in skeletal muscle and liver. This effect can also attribute to the body-fat reducing effect of this molecule. The present review purposes to collect the evidence concerning the potential mechanisms of action which underlie the anti-obesity effects of resveratrol, acquired either in cultured cells lines and animal models.
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KEYWORD
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resveratrol, adipogenesis, lipolysis, thermogenesis, fatty acid oxidation
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