Coffee, tea, and cocoa in obesity prevention: Mechanisms of action and future prospects

By:Wang, Qian ; Hu, Gui-Lin ; Qiu, Ming-Hua; Cao, Jun ; Xiong, Wen-Yong

CURRENT RESEARCH IN FOOD SCIENCE

DOI：https://doi.org/10.1016/j.crfs.2024.100741

Published：2024-06-06

Abstract

     Obesity, a major public health problem, causes numerous complications that threaten human health and increase the socioeconomic burden. The pathophysiology of obesity is primarily attributed to lipid metabolism disorders. Conventional anti -obesity medications have a high abuse potential and frequently deliver insufficient efficacy and have negative side -effects. Hence, functional foods are regarded as effective alternatives to address obesity. Coffee, tea, and cocoa, three widely consumed beverages, have long been considered to have the potential to prevent obesity, and several studies have focused on their intrinsic molecular mechanisms in past few years. Therefore, in this review, we discuss the mechanisms by which the bioactive ingredients in these three beverages counteract obesity from the aspects of adipogenesis, lipolysis, and energy expenditure (thermogenesis). The future prospects and challenges for coffee, tea, and cocoa as functional products for the treatment of obesity are also discussed, which can be pursued for future drug development and prevention strategies against obesity.