營養文章│棕色脂肪與營養。食物可以增加代謝率?脂肪細胞不只一種?

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棕色脂肪與營養素

    人體具有三種脂肪組織類型，分別為白色脂肪(white adipose tissue,WAT)、米色脂肪(Beige adipose tissues)、棕色脂肪(Brown adipose tissues,BAT) (Giralt M, Villarroya F, 2013)。

最常見的為白色脂肪，多分布在內臟脂肪、皮下脂肪，能夠將人體多餘的熱量轉化為脂肪儲存，進行保護臟器、調節生理功能，而米色脂肪是由白色脂肪經褐變所產生，同為調節體溫的因素之一(Shabalina IG, 2013; Rui L, 2017)。棕色脂肪主要分布於鎖骨、脖子、脊椎附近，但隨著年齡增長，棕色脂肪存量會隨之降低，藉由（FDG-PET-CT）正子斷層儀器掃描，棕色脂肪組織於成年人體內僅有50-80公克(Vivian et al, 2014)，但因其具有大量的粒線體及第一型非偶合蛋白(UCP-1)，能快速燃燒脂肪用以產生熱能，維持人體體溫恆定。

棕色脂肪組織的活性主要由交感神經調控(Evie B. et al.,2015)，交感神經末梢進入棕色脂肪，會增加分泌正腎上腺素（norepinephrine），並刺激細胞分解脂肪轉化成熱量，調節內臟和肌肉因應內外環境、溫度的變化。近年來，發表於《The New England journal of medicine》、《nature》等期刊的研究顯示，氣溫降低時，棕色脂肪組織的活性會升高(Martin E.L. & Sven E., 2010; Virtanen, K. A. et al. 2009; Lucas J.F. et al.,2020)。

以食物而言，飲食中也有能對交感神經產生促進作用的食材，例如辣椒素、白藜蘆醇(葡萄皮、莓果、花生、鳳梨、紅酒)、薑黃素(薑、薑黃、咖哩、黃芥末)、黃連素、薄荷、魚油及共軛亞麻油酸(Okla M. et al, 2017; Saito M. et al, 2020).、進而提高棕色組織活性。

#營養 #營養素 #營養師

參考資料

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