Antioxidants and Obesity

Abstract

Obesity, a global health epidemic, continues to impose significant burdens on healthcare systems and individual well-being. It is characterized by an excessive accumulation of adipose tissue resulting from an imbalance between energy intake and expenditure. The pathogenesis of obesity involves complex interplay between genetic, environmental, and lifestyle factors. As the prevalence of obesity rises, research into potential interventions and underlying mechanisms becomes increasingly crucial. Among the various factors implicated in obesity's development and progression, oxidative stress and its modulation by antioxidants have emerged as key players. Several examples of antioxidants belonging to chemical class including polyphenols, carotenoids, catechins, curcuminoids, isothiocyantes, etc. have shown promising effects in mitigating obesity. Resveratrol, a polyphenol found in grapes and red wine, has been shown to reduce body weight, improve insulin sensitivity, and regulate adipose tissue metabolism in animal and human studies. Green tea catechins, such as epigallocatechin gallate (EGCG), have also demonstrated anti-obesity effects by enhancing fat oxidation and reducing fat absorption. Moreover, vitamins C and E, as well as various phytochemicals found in fruits and vegetables, have exhibited antioxidant properties and potential benefits in obesity management. These antioxidants may exert their effects by modulating adipogenesis, inflammation, and metabolic pathways involved in energy homeostasis. In conclusion, this book chapter emphasizes the significant role of antioxidants in obesity management and highlights their therapeutic potential as adjunctive therapies for obesity prevention and management, thus promoting better health outcomes. Nonetheless, further research is warranted to elucidate the interaction between antioxidants and obesity-related pathways for devising targeted interventions to alleviate the burden of obesity-related comorbidities.

Symptom Clusters