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Biosci Biotechnol Biochem. 2001 Sep;65(9):2033-6.

CH-19 sweet, a non-pungent cultivar of red pepper, increased body temperature and oxygen consumption in humans.

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  • 1Department of Applied Life Sciences, Graduate School of Agriculture, Kyoto University, Japan.

Abstract

We investigated the effect of CH-19 Sweet, a non-pungent cultivar of red pepper, on body temperature and oxygen consumption in humans. CH-19 Sweet was given to 11 healthy volunteers, and core body temperature, body surface temperature and oxygen consumption were measured. The control group ingested California-Wandar, which contained neither capsaicin nor capsiate. The core body temperature in the CH-19 Sweet group was significantly higher than that in the control group (P<0.01). The forehead temperature measured by infrared thermography in the CH-19 Sweet group was significantly higher than that in the control group. The body surface temperature was increased for about 20 min after consumption of CH-19 Sweet intake, and the neck temperature was significantly higher (P<0.001) than when the subjects consumed California-Wandar. We also measured respiratory gas by indirect calorimetry while subjects wore a face mask. A significant difference was detected in oxygen consumption between the two groups, and the value was significantly higher in the CH-19 Sweet group (P<0.03). These results suggest that CH-19 Sweet increased thermogenesis and energy consumption.

PMID:
11676017
DOI:
10.1271/bbb.65.2033
[PubMed - indexed for MEDLINE]
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