**3. Conclusion**

As presented there are several natural sources of PPARγ ligands found in spices and food that are commonly consumed. The degree of activation varies on whether the ligand acts as a full agonist or simply as a partial agonist. Molecules that demonstrate a low binding affinity, less than 100 μM, include apigenin, 2-hydoxylchalcone, luteolin, rosmarinic acid, cinnamaldehyde and cinnamic acid, resveratrol and quercetin. Those with moderate binding affinities of 100 to 500 μM, are catechin and eugenol. Those with higher binding affinities include ethylcinnamate and

*Food-Based PPARγ Ligands DOI: http://dx.doi.org/10.5772/intechopen.104633*

epicatechin. It is important to note that many of these compounds have also been shown to interact in other signaling pathways in the body that could lead to an altered therapeutic response. Together these provide a variety of sources to treat diseases related to PPARγ activity such as inflammation, diabetes, and heart disease.
