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Although many food components are reportedly beneficial to body-weight management, lack of understanding of molecular mechanisms and their function in overall adiposity under physiological conditions hinders successful and safe development of antiobesity functional foods. A positive energy balance resulting from an increase in food intake, a reduced energy expenditure, and/or dysfunction of adipose biology is associated with the development of obesity. This article provides an overview of the components involved in energy balance and adipose development and function. There is evidence that numerous ingredients found in foods can modulate energy balance and adipose biology, thereby potentially lowering adiposity.
| Authors: | Kee-Hong Kim; Yeonhwa Park | |
| Journal: | Annual Review of Food Science and Technology | |
| Year: | 2011 | |
| DOI: | 10.1146/annurev-food-022510-133656 | |
| Publication date: | 28-02-2011 |
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