Brown Adipose Tissue, Batokines, and Bioactive Compounds in Foods: An Update

• Published in: Molecular nutrition & food research Vol. 68; no. 6; p. e2300634
• Main Authors: Martins, Fabiane Ferreira, Martins, Bruna Cadete, Teixeira, Ananda Vitoria Silva, Ajackson, Matheus, Souza-Mello, Vanessa, Daleprane, Julio Beltrame
• Format: Journal Article
• Language: English
• Published: Germany Wiley Subscription Services, Inc 01-03-2024
• Subjects: Adipose tissue; Adipose tissue (brown); Bioactive compounds; Biological activity; Body fat; Energy expenditure; Fatty acids; Food; Insulin; Metabolic disorders; Obesity; Therapeutic targets; Tissue; functional foods; thermogenesis; brown adipose tissue; chronic non-communicable diseases; obesity
• ISSN: 1613-4125; 1613-4133
• DOI: 10.1002/mnfr.202300634

The discovery of metabolically active brown adipose tissue (BAT) in human adults and the worldwide increase in obesity and obesity-related chronic noncommunicable diseases (NCDs) has made BAT a therapeutic target in the last two decades. The potential of BAT to oxidize fatty acids rapidly and increase energy expenditure inversely correlates with adiposity, insulin and glucose resistance, and cardiovascular and metabolic diseases. Currently, BAT is recognized by a new molecular signature; several BAT-derived molecules that act positively on target tissues have been identified and collectively called batokines. Bioactive compounds present in foods are endowed with thermogenic properties that increase BAT activation signaling. Understanding the mechanisms that lead to BAT activation and the batokines secreted by it within the thermogenic state is fundamental for its recruitment and management of obesity and NCDs. This review contributes to recent updates on the morphophysiology of BAT, its endocrine role in obesity, and the main bioactive compounds present in foods involved in classical and nonclassical thermogenic pathways activation.