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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2019) [Effective from January 1, 2019]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(9): 2506-2518
DOI: https://doi.org/10.20546/ijcmas.2019.809.291


Effect of Natural Food Components to Reduce the Risk of Obesity: A Review
Piyush Limbachiya, Jayesh Kabariya, Dr. Tanmay Hazra and Dr. Vimal Ramani*
College of Dairy Science & Postgraduate Institute of Dairy Education and Research, Kamdhenu University, Amreli, Gujarat-365601, India
*Corresponding author
Abstract:

The role of nutritional factors or dietary elements is much more important which comprise balancing of energy between energy expenditure and intake or other factors that contribute to prevent obesity. Obesity is a noteworthy public health issue whose incidence tends to increase continuously. Emerging scientific data over the previous decade recommends that dairy foods might be advantageous when incorporated into a moderate energy limited diet and perhaps for weight management too. The improvement in functional foods used for the prevention and treatment of obesity assume an opportune time for the food market in addition to include the knowledge regarding mechanisms of energy expenditure and appetite as well as metabolic sensation of satiety. There are different natural product combinations that may affect in a synergistic movement which enhance their bioavailability plus action on several molecular targets, generating advantages in excess of chemical treatments. Various natural food components used in functional foods that give anti-obesity effect may include bioactive fatty acids, phenolic compounds, protein, phytochemicals, dietary calcium and dietary fiber.


Keywords: Nutritional factors, Obesity, Functional foods, Appetite, Bioavailability
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How to cite this article:

Piyush Limbachiya, Jayesh Kabariya, Dr. Tanmay Hazra and Dr. Vimal Ramani 2019. Effect of Natural Food Components to Reduce the Risk Of Obesity: A Review.Int.J.Curr.Microbiol.App.Sci. 8(9): 2506-2518. doi: https://doi.org/10.20546/ijcmas.2019.809.291