期刊
JOURNAL OF FUNCTIONAL FOODS
卷 7, 期 -, 页码 246-256出版社
ELSEVIER
DOI: 10.1016/j.jff.2014.02.004
关键词
Red pepper; Capsaicin; Oral glucose tolerance; Hepatic insulin signaling
资金
- Food Functionality Evaluation program under the Ministry of Food, Agriculture, Forestry and Fisheries
- Korea Science and Engineering Foundation in Korea
- Young Yang County
We hypothesized that differences in red peppers pungencies and bioactive compounds are associated with different effects on obesity and glucose tolerance, and tested the hypothesis in ovariectomized (OVX) rats fed high fat diets. Increasing red pepper pungency was associated higher concentrations of capsaicin, dihydrocapsaicin and total capsaicinoids; and lower concentrations of beta-carotene, total carotenoids and chlorogenic acid. After 8 weeks of consuming 1% different types of red peppers, moderately and severely pungent red peppers (MSP and SSP) improved energy homeostasis better than less pungent red pepper (LSP): MSP and SSP increased energy expenditure and decreased visceral fat mass. This was related to elevated uncoupling proteins (UCP)-1, UCP-2 and UCP-3 expressions and decreased expressions of genes involved in fatty acid synthesis. LSP enhanced insulin sensitivity and improved hepatic insulin signaling. In conclusion, red peppers with different color and pungency differently modulate energy and glucose homeostasis in OVX rats fed high fat diets. (C) 2014 Elsevier Ltd. All rights reserved.
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