THE SIGNIFICANCE OF THE QUALITY OF CONSUMED FATS AND HYPOTHERMAL STIMULATION IN ANTI-INFLAMMATORY MECHANISMS AND IN THE PREVENTION OF OBESITY

Abstract

An overview analysis highlighting the possibilities of solving the problem of preventing the formation of an obesoand diabetogenic environment, preventing inflammatory processes in adipose tissue, imbalance in the mechanisms of neuroendocrine interactions of relationships based on an integrated approach, characterized by a harmonious combination of individualized correction of the applied diet with hypothermic stimulation.

Keywords

• lipid metabolism
• hypothermic stimulation
• inflammation
• brown adipose tissue
• polyunsaturated fatty acids