Effects of capsaicin-containing yellow curry sauce on sympathetic nervous system activity and diet-induced thermogenesis in lean and obese young women
Effects of capsaicin-containing yellow curry sauce on sympathetic nervous system activity and diet-induced thermogenesis in lean and obese young women
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DOI：
10.3177/jnsv.46.309
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发表时间：
2000-12-01
影响因子：
1.6
通讯作者：
Moritani, T
中科院分区：
文献类型：
--
作者：
Matsumoto, T;Miyawaki, C;Moritani, T
本研究旨在研究辣椒素对16名年龄和身高匹配的瘦身和肥胖年轻女性交感神经系统(SNS)活动和能量代谢的影响。采用心率变异性(HRV)频谱分析方法，分别在安静状态和餐后(2,016kJ)加入辣椒素(3 Mg)，评估交感迷走神经活动。在这两种情况下也测量了能量消耗。肥胖组与对照组安静时心率变异性参数无显著差异，但与产热相关的极低频成分(315.8+/-78.0vs，814.8+/-211.7 ms(2).Hz(-1)，p<0.05)。
The present study was designed to investigate the effect of capsaicin, a pungent component of red pepper, on the sympathetic nervous system (SNS) activity and energy metabolism in 16 age- and height-matched lean and obese young women. The sympatho-vagal activities were assessed by means of spectral analysis of heart rate variability (HRV) during the resting condition and after the meal (2,016 kJ) with capsaicin (3 mg). Energy expenditure was also measured under the two conditions. There was no significant difference in any of the parameters of the HRV between the obese and control groups at rest, After the capsaicin diet, however, the very low frequency component (0.007-0.035 Hz) associated with thermogenesis (315.8 +/- 78.0 vs, 814.8 +/- 211.7 ms(2).Hz(-1), p