Relationship between Common Dietary Polyphenols and Obesity-Induced Inflammation

Abstract

The incidence of obesity and its related metabolic disorders has escalated dramatically in the past decades worldwide. Defined as abnormal or excessive fat accumulation caused by an imbalance between energy intake and expenditure, obesity is presently the major health challenge in developed countries and the causative factor of numerous diseases such as heart problems, hypertension, hyperlipidemia and type 2 diabetes. Presence of high level of cytokines and acute phase proteins associated with inflammation in obese individuals relates obesity to chronic low-grade inflammation. Obesity-induced inflammation has an impact on insulin resistance and cardiac health. Polyphenols including catechins, tocopherols, resveratrol, curcumin and anthocyanins have been shown to reduce adipose tissue inflammation. It has been broadly accepted that adipocyte dysfunction plays a major role in development of obesity and obesity related complications. This state is characterised by hypersecretion of pro-atherogenic, pro-inflammatory and pro-diabetic adipokines as well as decreased secretion of adiponectin. The dietary polyphenols described in this review have potential as nutritional strategies for the prevention of obesity and associated inflammation as well as increase in insulin sensitivity in diabetic people.