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Agricultural and Biological Chemistry Volume 51, 1987 - Issue 1
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Food & Nutrition

Enhancement by Capsaicin of Energy Metabolism in Rats through Secretion of Catecholamine from Adrenal Medulla

Tatsuo WatanabeLaboratory of Nutritional Chemistry, Department of Food Science and Technology, Faculty of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606, Japan
,
Teruo KawadaLaboratory of Nutritional Chemistry, Department of Food Science and Technology, Faculty of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606, Japan
&
Kazuo IwaiLaboratory of Nutritional Chemistry, Department of Food Science and Technology, Faculty of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606, Japan
Pages 75-79 | Received 09 Jun 1986, Published online: 09 Sep 2014

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Xue Feng Gu, Jong-Ho Lee, Sang Bae Yoo, Young Wha Moon & Jeong Won Jahng. (2009) Intra-oral pre-treatment with capsaicin increases consumption of sweet solutions in rats. Nutritional Neuroscience 12:4, pages 149-154.
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V. S. Govindarajan & M. N. Sathyanarayana. (1991) Capsicum — production, technology, chemistry, and quality. Part V. Impact on physiology, pharmacology, nutrition, and metabolism; structure, pungency, pain, and desensitization sequences. Critical Reviews in Food Science and Nutrition 29:6, pages 435-474.
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Charles Spence. (2018) Why is piquant/spicy food so popular?. International Journal of Gastronomy and Food Science 12, pages 16-21.
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Yuriko Oi-Kano, Yusaku Iwasaki, Toshiyuki Nakamura, Tatsuo Watanabe, Tsuyoshi Goto, Teruo Kawada, Kenichi Watanabe & Kazuo Iwai. (2017) Oleuropein aglycone enhances UCP1 expression in brown adipose tissue in high-fat-diet-induced obese rats by activating β-adrenergic signaling. The Journal of Nutritional Biochemistry 40, pages 209-218.
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Jun-ichi Wakamatsu, Ryoji Fujii, Kimikazu Yamaguchi, Syouhei Miyoshi, Takanori Nishimura & Akihito Hattori. (2013) Effects of meat species on the postprandial thermic effect in rats. Animal Science Journal 84:5, pages 416-425.
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Jun-ichi WAKAMATSU, Naomasa TAKABAYASHI, Misako EZOE, Takanori HASEGAWA, Tatsuya FUJIMURA, Yoshihisa TAKAHATA, Fumiki MORIMATSU & Takanori NISHIMURA. (2013) Postprandial Thermic Effect of Chicken Involves Thyroid Hormones and Hepatic Energy Metabolism in Rats. Journal of Nutritional Science and Vitaminology 59:6, pages 516-525.
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Hisashi KatsuragiKei ShimodaRyohei YamamotoKohji IshiharaHiroki Hamada. (2011) Glycosylation of Capsaicin Derivatives and Phenylpropanoid Derivatives Using Cultured Plant Cells. Biochemistry Insights 4, pages BCI.S6682.
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Hanae Yamazaki, Masanao Arai, Shigenobu Matsumura, Kazuo Inoue & Tohru Fushiki. (2002) Intracranial administration of transforming growth factor-β3 increases fat oxidation in rats. American Journal of Physiology-Endocrinology and Metabolism 283:3, pages E536-E544.
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Mayumi Yoshioka, Eric Doucet, Vicky Drapeau, Isabelle Dionne & Angelo Tremblay. (2007) Combined effects of red pepper and caffeine consumption on 24 h energy balance in subjects given free access to foods. British Journal of Nutrition 85:2, pages 203-211.
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Mayumi Yoshioka, Sylvie St-Pierre, Vicky Drapeau, Isabelle Dionne, Eric Doucet, Masashige Suzuki & Angelo Tremblay. (2007) Effects of red pepper on appetite and energy intake. British Journal of Nutrition 82:2, pages 115-123.
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Angelo Tremblay. (2008) Influence of intense physical activity on energy balance and body fatness. Proceedings of the Nutrition Society 58:1, pages 99-105.
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Mayumi Yoshioka, Sylvie St-Pierre, Masashige Suzuki & Angelo Tremblay. (2007) Effects of red pepper added to high-fat and high-carbohydrate meals on energy metabolism and substrate utilization in Japanese women. British Journal of Nutrition 80:6, pages 503-510.
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Akiko KobayashiToshimasa Osaka, Yoshio Namba, Shuji Inoue, Tai Hee Lee & Shuichi Kimura. (1998) Capsaicin activates heat loss and heat production simultaneously and independently in rats. American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 275:1, pages R92-R98.
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Yuriko Oi, Miki Okamoto, Mina Nitta, Yutaka Kominato, Syoji Nishimura, Toyohiko Ariga & Kazuo Iwai. (1998) Alliin and volatile sulfur-containing compounds in garlic enhance the thermogenesis by increasing norepinephrine secretion in rats. The Journal of Nutritional Biochemistry 9:2, pages 60-66.
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Yuriko Oi, Teruo Kawada, Keiko Kitamura, Fumiko Oyama, Mina Nitta, Yutaka Kominato, Syoji Nishimura & Iwai Kazuo. (1995) Garlic supplementation enhances norepinephrine secretion, growth of brown adipose tissue, and triglyceride catabolism in rats. The Journal of Nutritional Biochemistry 6:5, pages 250-255.
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T. WatanabeT. KawadaM. KurosawaA. SatoK. Iwai. (1988) Adrenal sympathetic efferent nerve and catecholamine secretion excitation caused by capsaicin in rats. American Journal of Physiology-Endocrinology and Metabolism 255:1, pages E23-E27.
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