Natural products from food can play an important role in obesity management. Korean traditional food (KTF), characterized by a high inclusion of fresh or prepared vegetables, a reasonable contribution of fish, pulses, and with very little amount of meat, is one of the most recognized cuisines for its nutritional quality, diversity, and flavor. The traditional Korean food contains relevant phytochemicals and probiotic microorganisms with anticancer, anti-mutagenic, antioxidant, and anti-obesogenic properties. Obesity is a chronic degenerative pathology which causes adverse effects on health, low quality of life, and social costs. The use of fermentation as a conservation/preparation method increases the functional value of KTF, conferring new medicinal properties such as anti-obesogenic. This review article summarizes data about the anti-obesogenic properties of phytochemicals and KTF. Reviewed results indicated that several phytochemicals present in KTF (e.g., flavonoids, saponins, terpenes) exerted anti-obesogenic effects due to their antioxidant, anti-inflammatory, inhibition of enzymes related to lipid and carbohydrate metabolism, inflection of lipid homeostasis, thermogenic, life cycle of adipocyte, and appetite suppression. Besides, both and medical research have showed that fermented products extensively included in KTF have a positive effect on the reduction of obesity through different mechanisms particularly by altering human metabolism and affecting gut microbiota. Some molecular mechanisms among these anti-obesogenic agents, are referred in research, focused on the search for phytochemicals that can intervene with leptin sensitizers, GLP1/glucagon dual agonists, GIP/GLP1/glucagon tri-agonists, amylin/calcitonin dual agonists, Y2R agonists, GIP/GLP1 dual agonists, drugs targeting the ghrelin pathway, and GLP1R agonists. Overall, the current review highlights the anti-obesogenic impact of KTF in accordance with the low rate of obesity in the Korean population.

中文翻译：

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植物天然产品的抗肥胖作用：关注韩国传统食品


食品中的天然产物可以在肥胖管理中发挥重要作用。韩国传统食品 (KTF) 的特点是新鲜或预制蔬菜含量高，鱼、豆类比例合理，肉类含量极少，因其营养品质、多样性和风味而成为最受认可的美食之一。韩国传统食品含有相关植物化学物质和益生微生物，具有抗癌、抗突变、抗氧化和抗肥胖特性。肥胖是一种慢性退行性病理学，会对健康造成不利影响、降低生活质量和社会成本。使用发酵作为保存/制备方法增加了 KTF 的功能价值，赋予了新的药用特性，例如抗肥胖。这篇综述文章总结了有关植物化学物质和 KTF 的抗肥胖特性的数据。审查结果表明，KTF 中存在的几种植物化学物质（例如类黄酮、皂苷、萜烯）由于其抗氧化、抗炎、抑制与脂质和碳水化合物代谢相关的酶、改变脂质稳态、生热、生命而发挥抗肥胖作用。脂肪细胞周期和食欲抑制。此外，医学研究表明，KTF 中广泛包含的发酵产品通过不同的机制，特别是通过改变人体新陈代谢和影响肠道微生物群，对减少肥胖具有积极作用。 这些抗肥胖药物的一些分子机制在研究中被提及，重点是寻找可以干预瘦素敏化剂、GLP1/胰高血糖素双重激动剂、GIP/GLP1/胰高血糖素三激动剂、胰淀素/降钙素双重激动剂、Y2R的植物化学物质。激动剂、GIP/GLP1双重激动剂、针对ghrelin途径的药物和GLP1R激动剂。总体而言，根据韩国人口肥胖率较低的情况，本次审查强调了 KTF 的抗肥胖作用。