Phenolic compounds as natural and multifunctional anti-obesity agents: A review

Area of Science:

• Nutritional Science
• Biochemistry
• Pharmacology

Background:

• Obesity is a global health crisis with increasing prevalence.
• Phenolic compounds are increasingly recognized for their potential role in obesity management.
• Existing in vitro and in vivo studies suggest multiple mechanisms of action for phenolics.

Purpose of the Study:

• To review recent evidence on the anti-obesity effects of phenolic compounds.
• To synthesize findings from in vitro, in vivo, and clinical studies.
• To focus on popular plant-based sources like cocoa, cinnamon, olive oil, red wine, and teas.

Main Methods:

• Literature review of in vitro, in vivo, and clinical studies.
• Analysis of research on phenolic compounds from various plant-based foods and beverages.
• Focus on mechanisms such as appetite regulation, lipogenesis, lipolysis, and oxidative stress.

Main Results:

• Phenolic compounds demonstrate potential in lowering food intake and decreasing lipogenesis.
• Evidence suggests increased lipolysis and enhanced fatty acid beta-oxidation.
• Phenolics inhibit adipocyte differentiation, reduce inflammation, and suppress oxidative stress.

Conclusions:

• Phenolic compounds from diverse plant sources offer a promising strategy for obesity management.
• Further clinical studies are warranted to confirm efficacy and optimal dosage.
• Incorporating phenolic-rich foods and beverages may contribute to weight management strategies.