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커뮤니티
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초록· 키워드
The effects of capsaicin, a pungent principle of hot red pepper, on body fat gain, energy balance and serum lipid values were investigated in rats fed a high-fat(30%) diet. Administration of capsaicin by dietary administration caused a complete cessation of increases in body weight and fat gain induced by the high-fat diet. However, energy intake and body protein gain were not affected by capsaicin. Therefore, the suppression of body fat gain by capsaicin was believed due to an increase in energy expenditure. Simultaneous administration of capsaicin and a β-adrenergic blocker, propranolol, resulted in the inhibition of changes in body fat gain by capsaicin without affecting energy intake. Protein content of interscapular brown adipose tissue was increased by capsaicin while weight and DNA content remained unchanged, indicating an increase in the number of mitochondria in brown adipose tissue. Therefore, it appears that capsaicin possesses potent body fat suppressive effects mediated by β-adrenergic stimulation in which brown adipose tissue may be involved. On the other hand, capsaicin had no effects on serum triglyceride, total cholesterol or HDL-cholesterol levels. These results are in contrast to those reported by other investigators. Perhaps expression of the effects of capsaicin on plasma lipids is a rather complicated process, dependent on the type of diet administered, fat content of the diet, period and route of capsaicin administration, and species and strain of animals used. (Korean J Nutrition 32(5) : 533~539, 1999)
상세정보 수정요청해당 페이지 내 제목·저자·목차·페이지정보가 잘못된 경우 알려주세요!
목차
- ABSTRACT
- 서론
- 실험재료 및 방법
- 결과
- 고찰
- 요약 및 결론
- Literature cited
참고문헌
참고문헌 신청최근 본 자료
UCI(KEPA) : I410-ECN-0101-2012-594-004458995
