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Anti-inflammatory Components from Functional Foods for Obesity

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Pathophysiology of Obesity-Induced Health Complications

Part of the book series: Advances in Biochemistry in Health and Disease ((ABHD,volume 19))

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Abstract

Obesity, defined as excessive fat accumulation that may impair health, has been described throughout human history, but it has now reached epidemic proportions with the WHO estimating that 39% of the world’s adults over 18 years of age were overweight or obese in 2016. Obesity is a chronic low-grade inflammatory state leading to organ damage with an increased risk of common diseases including cardiovascular and metabolic disease, non-alcoholic fatty liver disease, osteo-arthritis and some cancers. This inflammatory state may be influenced by adipose tissue hypoxia and changes in the gut microbiota. There has been an increasing focus on functional foods and nutraceuticals as treatment options for obesity as drug treatments are limited in efficacy. This chapter summarises the importance of anthocyanin-containing fruits and vegetables, coffee and its components, tropical fruit and food waste as sources of phytochemicals for obesity treatment. We emphasise that preclinical studies can form the basis for clinical trials to determine the effectiveness of these treatments in humans.

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Authors and Affiliations

  1. Functional Foods Research Group, University of Southern Queensland, Toowoomba, QLD 4350, Australia

    Sunil K. Panchal & Lindsay Brown

  2. School of Health and Wellbeing, University of Southern Queensland, Toowoomba, QLD 4350, Australia

    Lindsay Brown

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  1. Sunil K. Panchal
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  2. Lindsay Brown
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Correspondence to Lindsay Brown .

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Editors and Affiliations

  1. Asper Clinical Research Institute and Office of Clinical Research, St. Boniface Hospital, Winnipeg, MB, Canada

    Paramjit S. Tappia

  2. Asper Clinical Research Institute and Office of Clinical Research, St. Boniface Hospital, Winnipeg, MB, Canada

    Bram Ramjiawan

  3. Institute of Cardiovascular Sciences, St. Boniface Hospital Albrechtsen Research Centre, Winnipeg, MB, Canada

    Naranjan S. Dhalla

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Panchal, S.K., Brown, L. (2020). Anti-inflammatory Components from Functional Foods for Obesity. In: Tappia, P., Ramjiawan, B., Dhalla, N. (eds) Pathophysiology of Obesity-Induced Health Complications. Advances in Biochemistry in Health and Disease, vol 19. Springer, Cham. https://doi.org/10.1007/978-3-030-35358-2_17

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