Edible Foods That Improves Thermogenesis in Human Body
DOI:
https://doi.org/10.53555/ejac.v19i1.1111Keywords:
Thermogenesis, Diet-Induced Thermogenesis (DIT), Non-Shivering Thermogenesis, Weight Management, Metabolic Disorders.Abstract
The multifaceted concept of thermogenesis, which encompasses various physiological processes by which the human body generates heat, contributing to energy expenditure and the maintenance of core body temperature. The article particularly emphasizes diet-induced thermogenesis (DIT) and non-shivering thermogenesis, exploring the intricate mechanisms driven by the sympathetic nervous system and the activation of brown adipose tissue (BAT). A comprehensive analysis is provided on the role of specific edible foods, such as papaya, chili peppers, and green tea, in enhancing thermogenesis. These foods are highlighted for their bioactive compounds—such as papain, capsaicin, and catechins—that activate thermogenic pathways, increase metabolic rate, and potentially aid in weight management.
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