The Artemisia argyi oil reduces high-fat diet-induced obesity by enhancing thermogenesis in brown adipose tissue

Evidence from laboratory and animal studies provides groundwork for understanding mechanisms and potential before human studies continue.

• Level A · Stronger Clinical Evidence
• Level B · Emerging clinical evidence with positive signals
• Level C · Early human research exploring benefits
• Level D · Scientific groundwork from lab and animal studies
• Emerging · Emerging topic under active research

Abstract (original English)

Amid growing global concerns over obesity, the identification of novel lipid resources with potential health benefits has become a key focus in food science. Artemisia argyi, a traditional edible plant, is valued for its bioactive volatile oils, yet the effects of Artemisia argyi oil (AAO) on lipid metabolism and energy balance remain largely unexplored. Brown adipose tissue (BAT), which facilitates energy dissipation via non-shivering thermogenesis, is a key target for dietary strategies to combat obesity. Here, we demonstrate that AAO combats obesity by promoting BAT thermogenesis, resulting in significant reductions in weight gain, body fat, and improved insulin sensitivity. Mechanistically, AAO promotes Ucp1 transcription by directly activating ZFP516 expression and enhancing its interaction with LSD1. These findings identify AAO as a natural dietary component with potential to improve metabolic health through BAT activation, offering insights for its use in functional foods aimed at energy balance and weight management.

Evidence level

Evidence from laboratory and animal studies provides groundwork for understanding mechanisms and potential before human studies continue.

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