레스베라트롤의 지질 대사 효과에 대한 체계적 문헌 고찰
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 최승국 | - |
dc.contributor.author | 문현석 | - |
dc.date.accessioned | 2021-09-04T05:55:41Z | - |
dc.date.available | 2021-09-04T05:55:41Z | - |
dc.date.created | 2021-06-17 | - |
dc.date.issued | 2016 | - |
dc.identifier.issn | 1229-1153 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/90531 | - |
dc.description.abstract | Resveratrol is a non-flavonoid polyphenol which belongs to the stilbenes group and is naturally generated in several plants in response to damage or fungal invasion. It has been shown in published studies that resveratrol has an anti-adipogenic effect. A good consensus regarding the involvement of a down-regulation of C/EBPα and PPARγ in this effect has been reached. In addition, different metabolic pathways involved in triacylglycerol metabolism in white adipose tissue have been shown to be regulated by resveratrol. Concerning lipolysis, though this compound in itself seems to be unable to cause lipolysis, it increases lipid mobilization stimulated by β-adrenergic agents. The increase in brown adipose tissue thermogenesis, and accordingly the associated energy dissipation, can attribute to accounting for the body-fat reducing effect of resveratrol. Besides its effects on adipose tissue, resveratrol can also acts on other organs and tissues. Therefore, it increases mitochondrial biogenesis and accordingly fatty acid oxidation in skeletal muscle and liver. This effect can also attribute to the body-fat reducing effect of this molecule. The present review purposes to collect the evidence concerning the potential mechanisms of action which underlie the anti-obesity effects of resveratrol, acquired either in cultured cells lines and animal models. | - |
dc.language | Korean | - |
dc.language.iso | ko | - |
dc.publisher | 한국식품위생안전성학회 | - |
dc.title | 레스베라트롤의 지질 대사 효과에 대한 체계적 문헌 고찰 | - |
dc.title.alternative | The Role of Resveratrol in Lipid Metabolism: A Systematic Review of Current Basic and Translational Evidence | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | 문현석 | - |
dc.identifier.bibliographicCitation | 한국식품위생안전성학회지, v.31, no.2, pp.67 - 73 | - |
dc.relation.isPartOf | 한국식품위생안전성학회지 | - |
dc.citation.title | 한국식품위생안전성학회지 | - |
dc.citation.volume | 31 | - |
dc.citation.number | 2 | - |
dc.citation.startPage | 67 | - |
dc.citation.endPage | 73 | - |
dc.type.rims | ART | - |
dc.identifier.kciid | ART002101628 | - |
dc.description.journalClass | 2 | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | resveratrol | - |
dc.subject.keywordAuthor | adipogenesis | - |
dc.subject.keywordAuthor | lipolysis | - |
dc.subject.keywordAuthor | thermogenesis | - |
dc.subject.keywordAuthor | fatty acid oxidation | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
(02841) 서울특별시 성북구 안암로 14502-3290-1114
COPYRIGHT © 2021 Korea University. All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.