TABLE 1.
Summary of the main findings on the effect of plant-based dietary components on BAT activation and WAT browning1
| Dietary component | Studies, n | Species (sex) | Type | Dose | BAT activation2 | WAT browning2 | Ref |
|---|---|---|---|---|---|---|---|
| Tea extract catechins | 9 | Sprague Dawley rats (male) | Tea catechins extract | 100 mg/(kg · d) | + | + | (24) |
| Sprague Dawley rats (male) | Tea catechins extract | 0.5/100 g diet | + | ? | (25) | ||
| C57BL/6J mice (male) | Decaffeinated green tea catechins | 7.7 g/(kg · d) | ? | + | (26) | ||
| Sprague Dawley rats (male) | Tea catechins extract | 77.5 mg/kg diet or 155 mg/kg diet | ? | + | (27) | ||
| C57BL/6J mice (male) | Green tea leaves extract | 0.5% diet | ? | + | (28) | ||
| IRC | Tea catechins extract | 10 mg/kg (single dose) | + | ? | (29) | ||
| C57BL/6J mice (male) | Epigallocatechin-3-gallate | 2 g/(L· d) | + | ? | (30) | ||
| C57BL/6J mice (male) | Epigallocatechin-3-gallate | 0.2% wt:wt | + | ? | (31) | ||
| C57BL/6J mice (male) | Epigallocatechin-3-gallate | 1% wt:wt | + | ? | (32) | ||
| Resveratrol | 8 | NR (male mice) | Resveratrol | 25 mg/d | + | ? | (33) |
| Wistar Rat (male) | Resveratrol | 30 mg/(kg · d) | + | ? | (34) | ||
| ? (male mice) | Resveratrol | 4 kg/(g · d) | + | ? | (35) | ||
| cd1 mice (female) | Resveratrol | 0.1% wt:wt | ? | + | (36) | ||
| OLETF rats (male) | Resveratrol | 10 mg/(kg · d) | + | ? | (38) | ||
| cd1 mice (female) | Resveratrol | 0.1% wt:wt | + | ? | (39) | ||
| C57BL/6 mice (male) | Resveratrol (R) or oxyresveratrol (OR) | 0.5% (R); 0.1% or 0.5% oxyresveratrol (OR) | ? | + | (40) | ||
| Wistar rat (male) | Resveratrol | 30 mg/(kg · d) | + | ? | (37) | ||
| Capsaicin and capsinoids | 8 | Std ddY mice (male | Capsiate | 10 mg/kg (single dose + 2 wk) | + | ∼ | (41) |
| Swiss albino mice (male) | Dihydrocapsiate | 2 or 10 mg/(kg · d) | ? | + | (46) | ||
| C57BL/6N mice (male) | Capsinoids | 0.3% wt:wt | ∼ | + | (47) | ||
| C57BL/6J mice (male) | Capsinoids | 0.3% wt:wt | ? | ∼ | (43) | ||
| C57BL/6J (male) | Capsinoids | 0.3% wt:wt | + | ∼ | (48) | ||
| Swiss albino mice (male) | Capsaicin | 2 mg/(kg · d) | + | + | (42) | ||
| B6.129×1 (male) | Capsaicin | 0.1% wt:wt | ? | + | (44) | ||
| B6.129×1 (male) | Capsaicin | 0.003, 0.01, 0.03% wt:wt | + | ? | (45) | ||
| Cacao extract flavanols | 7 | C57BL/J mice (male) | Flavan-3-ol fraction | 50 mg/(kg · d) | + | ? | (49) |
| Wistar rats (male) | Flavan-3-ol fraction | 0.2% diet | + | ? | (51) | ||
| C57BL/6J mice (male) | (−)-Epicatechin | 15 mg/(kg · d) | + | ? | (50) | ||
| IRC mice (male) | Flavan-3-ol fraction | 10 mg/kg (single dose) | + | ? | (52) | ||
| C57BL/6 mice (male) | Cacao liquor procyanidin extract | 0.5 or 2% wt:wt | + | ? | (55) | ||
| IRC mice (male) | Flavan-3-ol fraction | 10 mg/kg (single dose) | + | ? | (54) | ||
| IRC mice (male) | B-type procyanidins | 10 mg/kg (single dose) | + | ? | (53) | ||
| Quercetin | 6 | C57BL/6 mice (male) | Isoquercitrin or quercetin | 0.02%, 0.1% and 0.5% wt:wt | ? | + | (56) |
| C57BL/6 mice (male) | Pentamethylquercetin | 0.4% g/g | ? | + | (60) | ||
| C57BL/6J mice (male) | Onion peel extract | 0.5% | ? | + | (59) | ||
| C57BL/6J mice (male) | Quercetin | 0.01% wt:wt | ∼ | + | (58) | ||
| C57BL/6J mice (male) | Quercetin | 0.05% wt:wt | + | + | (57) | ||
| Sprague Dawley rats (male) | Quercetin | 0.36% and 0.72% | ? | + | (61) |
1
n ≥ 6 studies. BAT, brown adipose tissue; Ref, reference; UCP1, uncoupling protein 1; WAT, white adipose tissue.
2
BAT activation and WAT browning: (+) UCP1 expression significantly increased, (∼) UCP1 expression unchanged, (?) UCP1 expression was not studied.