Figure 3.
Food compounds and activated genes involved in WAT browning. Fgf21, Fibroblast growth factor 21; Tmem26, Transmembrane protein 26; Pparγ, Peroxisome proliferator-activated receptor gamma; Pparα, Peroxisome proliferator-activated receptor α; Cidea, Cell death inducing DFFA like effector A; Prmd16, PR-domain containing 16; Pgc-1α, Peroxisome proliferator-activated γ receptor co-activator 1 alpha; Ucp-1, Uncoupling protein-1.