Cold adaptive thermogenesis following consumption of certain pungent spice principles: A validation study

Pandit, Chaitanya

doi:10.1016/j.jtherbio.2016.12.008

Cited by 9 publications

(10 citation statements)

References 24 publications

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“…3.1. Effect of cold exposure on core body temperature before and after spice treatment following NOT Consistent with our previous findings [2], we observed that in the cold exposed animals the fall in CBT was lower in the treated groups in comparison to the control group.…”

Section: Resultssupporting

confidence: 92%

“…A previous study from our laboratory demonstrated that an ethanol extract of pepper and cinnamon can enhance cold adaptive thermogenesis. Also, the whole extract was found to be more effective than the major components alone viz, piperine and cinnamamdehyde, [2]. Hence the current study was also carried out with whole extracts only.…”

Section: Discussionmentioning

confidence: 93%

“…A previous study from our lab demonstrated that a 70% ethanol extract of pepper and cinnamon could improve cold endurance in albino Wistar rats by increasing their cold adaptive thermogenesis [2]. Further to this, we wished to evaluate if the improved endurance actually had a practical implication where in the performance of the animal was positively modulated.…”

Section: Introductionmentioning

confidence: 99%

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Pepper and cinnamon improve cold induced cognitive impairment via increasing non-shivering thermogenesis; a study

Pandit

Latha

Rani

2018

International Journal of Hyperthermia

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Despite an understanding that a major effect of cold exposure is a fall in core body temperature which is responsible for the observed decrements in the performance, it is surprising that thermogenic supplements are seldom evaluated to verify if they can aid in improving the performance during cold exposure. Following evidence from our previous study indicating the ability of pepper and cinnamon to improve cold endurance, we investigated further here if the improved endurance had advantages in real time where they could positively affect cognitive performance (assessed by Novel object test) when exposed to cold in albino wistar rats. In order to delineate if the observed improvement if any, was due to their cognitive enhancing ability or thermogenic potential, distinctive room temperature (RT) and cold temperature (CT) groups were used. Cold exposure impaired cognitive performance which improved following treatment with both the spices. We noted an increased rate of cold adaptive thermogenesis in CT treated group as evidenced by an elevated norepinephrine, free fatty acid levels in blood, increased expression of UCP1 in brown adipose tissue, the net effect being a decreased fall in the core body temperature. Absence of any notable effect in these parameters in the RT treated group ascertained that at least in the current experimental set up the observed improvement in performance in CT treated group is due to the thermogenic potential of the spices alone. In conclusion, our results demonstrate that the cognitive impairment caused by exposure to cold can be effectively countered by agents with thermogenic potential.

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Section: Resultssupporting

confidence: 92%

Section: Discussionmentioning

confidence: 93%

Section: Introductionmentioning

confidence: 99%

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Pepper and cinnamon improve cold induced cognitive impairment via increasing non-shivering thermogenesis; a study

Pandit

Latha

Rani

2018

International Journal of Hyperthermia

Self Cite

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“…These changes are too small to be clinically relevant. Animal studies have demonstrated that extracts of cinnamon elicit thermogenesis responses [139], reduced visceral adiposity, attenuated hyperphagia and normalized energy efficiency [140] and attenuated obesity through the modulation of genes implicated in the lipid metabolism pathways [141]. Currently, chronic studies conducted with the cinnamon amount usually consumed in an everyday diet are lacking.…”

Section: Cinnamon Available Evidencementioning

confidence: 99%

A Critical Review on the Role of Food and Nutrition in the Energy Balance

Fadda

Fedele

et al. 2020

Nutrients

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The mass media has increasingly frequently suggested to the general population that specific foods or nutritional schemes are able to affect both human metabolism and energy expenditure, thus facilitating weight loss. This critical review is aimed at assessing available evidence on the roles of nutrients, food and dietary regimens in energy intake and energy expenditure. We queried the National Library of Medicine, the Cochrane Library, Excerpta Medica dataBASEand the Cumulative Index to Nursing and Allied Health Literature database, and a search strategy was performed by using database-specific subject headings and keywords. We found that available scientific evidence on these topics is scarce, and that the limited number of available studies often have poor methodological quality. Only a few foods show beneficial effects on metabolism and energy expenditure, as the human energy balance is complex and multifactorial. Finally, microbiota may interfere with the intake, use and expenditure of energy in the human body. Conclusive evidence is still lacking, and, at present, it is not possible to identify a food or a diet with a significant impact on human energy expenditure.

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“…It was reported that methylated EGCG blocks the production of two compounds in the body mainly involved in producing an allergic response, histamine and immunoglobulin E (IgE), and works by triggering and sustaining allergic reactions. It is worthy to mention that green tea can activate heat-generating mechanisms in the body such that a fall in core body temperature can be lowered upon cold exposure [178].…”

Section: Health Benefits and Biological Activities Of Green Tea (Cmentioning

confidence: 99%

A Comprehensive Insight on the Health Benefits and Phytoconstituents of Camellia sinensis and Recent Approaches for Its Quality Control

et al. 2019

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Tea, Camellia sinensis, which belongs to the family Theaceae, is a shrub or evergreen tree up to 16 m in height. Green tea is very popular because of its marked health benefits comprising its anticancer, anti-oxidant, and antimicrobial activities, as well as its effectiveness in reducing body weight. Additionally, it was recognized by Chinese people as an effective traditional drink required for the prophylaxis against many health ailments. This is due to the complex chemical composition of green tea, which comprises different classes of chemical compounds, such as polyphenols, alkaloids, proteins, minerals, vitamins, amino acids, and others. The beneficial health effects of green tea ultimately led to its great consumption and increase its liability to be adulterated by either low-quality or non-green tea products with concomitant decrease in activity. Thus, in this review, green tea was selected to highlight its health benefits and phytoconstituents, as well as recent approaches for its quality-control monitoring that guarantee its incorporation in many pharmaceutical industries. More research is needed to find out other more biological activities, active constituents, and other simple and cheap techniques for its quality assurance that ascertain the prevention of its adulteration.

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Cold adaptive thermogenesis following consumption of certain pungent spice principles: A validation study

Cited by 9 publications

References 24 publications

Pepper and cinnamon improve cold induced cognitive impairment via increasing non-shivering thermogenesis; a study

Pepper and cinnamon improve cold induced cognitive impairment via increasing non-shivering thermogenesis; a study

A Critical Review on the Role of Food and Nutrition in the Energy Balance

A Comprehensive Insight on the Health Benefits and Phytoconstituents of Camellia sinensis and Recent Approaches for Its Quality Control

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