The Effect of Food-Derived Compounds on Brown Fat Cell Function
A special issue of International Journal of Molecular Sciences (ISSN 1422-0067). This special issue belongs to the section "Bioactives and Nutraceuticals".
Deadline for manuscript submissions: 20 September 2024 | Viewed by 1713
Special Issue Editor
Interests: nutrition; phytochemicals; lipids; nuclear receptors; lipid metabolisms; inflammation; insulin resistance; hyperlipidemia; adipocytes; hepatocytes; enterocytes
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The biology of brown and beige adipocytes has advanced rapidly in recent years. These types of adipocytes have the ability to convert lipids accumulated by themselves and by white adipocytes into heat. This function of brown and beige adipocytes to consume accumulated lipids is expected to have various effects, including anti-obesity and anti-diabetic effects. However, their cell biological origin is still unknown. In addition, brown and beige adipocytes interact with various other cell types, including immune system cells such as macrophages, and the thermogenic function is regulated by these interactions. Furthermore, it has been shown that various food-derived components can exert anti-obesity effects by modulating the functions of these adipocytes. Therefore, this Special Issue welcomes a wide range of original and review articles focused on the latest developments in the molecular and cellular biology of various nutrients and compounds that regulate the function of brown and/or beige adipocytes.
Prof. Dr. Nobuyuki Takahashi
Guest Editor
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Keywords
- brown adipocyte
- beige adipocyte
- nutrients
- food-derived components
- thermogenesis
- energy homeostasis
- inflammation
- obesity
- diabetes
- insulin resistance
- metabolic syndrome
- adipokines
- lipid and carbohydrate metabolism