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Browning the Epicardial Adipose Tissues in Cardiovascular Regulation

Volume 12 - Issue 3

Hui-Chen Ku and Ching-Feng Cheng*

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    • Department of Pediatrics, Taipei Tzu Chi Hospital, Taipei, Taiwan
    • *Corresponding author: Ching-Feng Cheng, Department of Pediatrics, Taipei Tzu Chi Hospital, Buddhist Tzu Chi Medical Foundation, 289, Jianguo Road, Xindian District, New Taipei City, 23142, Taiwan

Received: December 18, 2018;   Published: January 02, 2019

DOI: 10.26717/BJSTR.2018.12.002509

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Epicardial adipose tissue (EAT) is located between the myocardium and the visceral layer of pericardium. EAT is characterized by increased rate of fatty acid metabolism and increased expression of thermogenic genes. EAT and the myocardium share the same microcirculation, suggesting a close interaction between them. Under normal physiological conditions, EAT produces anti-inflammatory or anti-atherosclerotic cytokines to exert its cardioprotective effects. Although many clinical studies have found significant associations between increased EAT mass and coronary artery disease (CAD). There is no direct evidence that inflammatory EAT worsens CAD. This short review focuses on the emerging physiological and pathophysiological role of EAT and potential pre-clinical application of EAT re-browning for treatment of cardiovascular disease.

Keywords :Epicardial Adipose Tissue; Browning; Cardiovascular Disease

Abbreviations : EAT: Epicardial Adipose Tissue; CAD: Coronary Artery Disease; BAT: Brown Adipose Tissue; UCP1: Uncoupling Protein 1; PRDM16: PR Domain Containing 16; WAT: White Adipose Tissue; TAG: Triacylglycerol; FFA: Free Fatty Acid; SAT: Subcutaneous Adipose Tissue; ROS: Reactive Oxygen Species

Introduction| Conclusion| References|