Flavonoids are a subgroup of polyphenols that are present in plants as secondary metabolites. Flavonoids are bioavailable in humans and provide a number of health benefits including protection from cancer and cardiovascular disease. This protection likely stems from the ability of flavonoids to act as antioxidants in combination with their ability to regulate specific genes. Health benefits from flavonoids may also come from their ability to facilitate weight loss. One way this can be achieved is in their ability to improve the health of the liver. For example, citrus flavonoids including naringenin, hesperetin, nobiletin, and tangeretin may improve insulin sensitivity, reduce dyslipidaemia and improve hepatic steatosis through an ability to favourably regulate hepatic lipid metabolism. Their ability to downregulate inflammation may be pivotal in this activity, as aberrant lipid metabolism in the liver is associated with a significant inflammatory component. Naringenin in the aglycone form of the glycoside form naringin found in citrus fruit, and evidence supports a role for it in the regulation of gene expression. For example it may inhibit adipose differentiation and may alter gene expression of a number of genes associated with fatty acid oxidation including uncoupling protein 1. Flavan-3-ols from plants including tea and cocoa may also increase metabolic activity and are associated with fat loss. Tea flavan-3-ols form a group called the catechins, and these polyphenolic compounds have been shown to induce fat loss and lead to increased fat oxidation in animal models. Flavan-3-ols may also upregulate genes associated with thermogenesis including uncoupling proteins 1 and 3.
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Stohs, S. J. and Badmaev, V. 2016. A review of natural stimulant and non‐stimulant thermogenic agents. Phytotherapy Research. 30(5): 732-740
