Effects of Capsaicin and Isothiocyanate on Thermogenesis of Interscapular Brown Adipose Tissue in Rats

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概要

• 論文の詳細を見る

• To clarify whether capsaicin or Isothiocyanate, which are found in common spices, activate brown adipose tissue (BAT) function, BAT temperature, mitochondrial guanosine diphosphate (GDP) binding (a thermogenic indicator), and mitochondrial oxygen consumption were measured in Interscapular brown adipose tissue (IBAT) of rats. Intramuscular injection of capsaicin (0.7mg/kg) or Isothiocyanate (3.0mg/kg) increased significantly IBAT temperature without affecting the rectal temperature, a possible side effect, and increased significantly GDP binding and mitochondrial oxygen consumption in IBAT, as did adminis-tration of ephedrine (0.375mg/kg). Therefore, the administration of capsaicin or Isothiocyanate activates BAT function in rats.

著者

• 吉田 俊秀

  First Department of Internal Medicine

• 吉岡 敬治

  First Department of Internal Medicine

• 若林 保良

  Biochemistry, Kyoto Prefectural University of Medicine

• 西岡 均

  First Department of Internal Medicine

• 近藤 元治

  First Department of Internal Medicine

関連論文

• Effects of Capsaicin and Isothiocyanate on Thermogenesis of Interscapular Brown Adipose Tissue in Rats
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