Effects of CH-19 Sweet, a Non-Pungent Cultivar of Red Pepper, in Decreasing the Body Weight and Suppressing Body Fat Accumulation by Sympathetic Nerve Activation in Humans

Kawabata, Fuminori; Inoue, Naohiko; Yazawa, Susumu; Kawada, Teruo; Inoue, Kazuo; Fushiki, Tohru

doi:10.1271/bbb.60206

Cited by 101 publications

(83 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The effects seem similar to those of capsinoid ingestion, which significantly reduces visceral fat, but not total body fat (7,8). The selective effects of these agents may be attributable to the different metabolic properties of visceral and subcutaneous fats.…”

Section: Discussionmentioning

confidence: 60%

“…Our group recently (6) reported that a non-pungent capsaicin analog (capsinoids) increases EE through the activation of BAT in humans. Slight but significant fat-reducing effects of capsinoids are also reported in mildly obese human subjects (7)(8)(9). Significantly, the effects of capsaicin and capsinoids are much attenuated in mice lacking the transient receptor potential vanilloid 1 (TRPV1) (10), a capsaicin receptor.…”

mentioning

confidence: 99%

See 1 more Smart Citation

Daily Ingestion of Grains of Paradise (Aframomum melegueta) Extract Increases Whole-Body Energy Expenditure and Decreases Visceral Fat in Humans

Sugita

Yoneshiro

Sugishima

et al. 2014

J Nutr Sci Vitaminol

View full text Add to dashboard Cite

The global increase in obesity and associated metabolic disorders underscores the need for effective treatments. In principle, obesity can be treated by reducing energy intake and/or increasing energy expenditure (EE). Some food ingredients have been proposed as tools for increasing EE and decreasing body fat. A prominent example is capsaicin, a pungent principle of hot pepper that activates the adreno-sympathetic nervous system and brown adipose tissue (BAT) thermogenesis, increases EE and fat oxidation, and reduces body fat (1-5). Our group recently (6) reported that a non-pungent capsaicin analog (capsinoids) increases EE through the activation of BAT in humans. Slight but significant fat-reducing effects of capsinoids are also reported in mildly obese human subjects (7-9). Significantly, the effects of capsaicin and capsinoids are much attenuated in mice lacking the transient receptor potential vanilloid 1 (TRPV1) (10), a capsaicin receptor. This suggests that the thermic and fat-reducing effects of capsaicin and capsinoids are elicited by activation of the pathway of TRPV1, the sympathetic nervous system, and BAT.Grains of paradise (Aframomumu melegueta [Rosco] K. Schum.) (GP), also known as Guinea pepper or Alligator pepper, belong to the Zingiberaceae family native to west Africa. GP seeds are used as a spice for food and as an agent for wide-ranging ethnobotanical uses, for example, as a remedy for treating stomachache, diarrhea, and snakebite (11). GP seeds are very rich in nonvolatile pungent compounds such as 6-paradol, 6-gingerol, 6-shogaol and related compounds (12-14). These compounds share an important structural feature with capsaicin, namely, a vanilloid moiety. This feature may equip them with the power to activate the pathway of TRPV1 (15, 16), the sympathetic nervous system, and BAT, and thereby to increase EE. In fact, Iwami et al. found that the intragastric administration of an alcohol extract of GP and 6-paradol to rats enhanced the efferent discharges of sympathetic nerves to BAT and induced a significant rise in BAT temperature (17). In a previous study by our group, a single ingestion of GP extract increased EE through the activation of BAT in men (18). We can thus speculate that a repeated ingestion of GP extract will result in a sustained elevation of EE and a consequent reduction of body fat. In the present study we tested this hypothesis by examining the effects of a daily ingestion of GP extract on EE and body composition, particularly the subcutaneous and visceral fat content, in healthy human volunteers. Daily Ingestion of Grains of Paradise (Aframomum melegueta)Extract Summary We reported previously that a single ingestion of an alcohol extract of grains of paradise (GP, Aframomum melegueta), a species of the ginger family, increases energy expenditure (EE) through the activation of brown adipose tissue, a site of sympathetically mediated metabolic theromogenesis. The present study aimed to examine a daily ingestion of GP extract on whole-body EE and body fat in humans. Whole-b...

show abstract

Section: Discussionmentioning

confidence: 60%

mentioning

confidence: 99%

Daily Ingestion of Grains of Paradise (Aframomum melegueta) Extract Increases Whole-Body Energy Expenditure and Decreases Visceral Fat in Humans

Sugita

Yoneshiro

Sugishima

et al. 2014

J Nutr Sci Vitaminol

View full text Add to dashboard Cite

show abstract

“…Activation of TRPA1 plays a role not only in transmission of the pungent or pain sensations but also enhancement of CAP-induced energy consumption and thermogenesis. CAP enhances energy metabolism via adrenalin secretion from the adrenal medulla through activation of the central nervous system (3)(4)(5)(6)(7). In addi-tion, the effects of capsaicinoids on body heat production, lipid and energy metabolism, swimming endurance capacity, antioxidant activity and perspiration have been reported by many studies ( 1-6 ).…”

mentioning

confidence: 98%

“…Further, low or high temperatures also effect TRPV1 ( Ͻ 18˚C), and TRPV1 ( Ͼ 43˚C). Therefore, they are called thermosensitive TRP channels (4)(5)(6). Activation of TRPA1 plays a role not only in transmission of the pungent or pain sensations but also enhancement of CAP-induced energy consumption and thermogenesis.…”

mentioning

confidence: 99%

Acute Effects of Dihydrocapsaicin and Capsaicin on the Distribution of White Blood Cells in Rats

Akimoto

Tanihata

Kawano

et al. 2009

J Nutr Sci Vitaminol

View full text Add to dashboard Cite

SummaryThe acute effects of dihydrocapsaicin (DHC) and capsaicin (CAP) on the number of white blood cells (WBCs), neutrophils, eosinophils, basophils, monocytes, lymphocytes, T lymphocytes, B lymphocytes and NK cells, and serum corticosterone levels were studied in rats. Male 7-wk-old SD rats were divided into DHC (3.0 mg/kg BW), CAP (3.0 mg/ kg BW) and control (CON) groups. The number of total WBCs was 1.30-1.42 times significantly higher in the DHC group than in the CON group at 6-12 h. The number of neutrophils was 1.62 times significantly higher in the DHC group than in the CON group at 12 h. The number of total WBCs and neutrophils, however, showed no significant changes between the CAP and CON groups. The number of lymphocytes was 0.61 and 0.70 times significantly lower in the DHC and CAP groups than in the CON group at 3 h. The number of T lymphocytes and B lymphocytes was 0.74 and 0.54 times lower in the DHC group than in the CON group, respectively. CAP, however, did not significantly change the number of T lymphocytes or B lymphocytes. No significant changes in the number of NK cells were observed among the three groups. CAP and DHC did not change the number of monocytes, eosinophils or basophils. No significant changes of the serum corticosterone levels were observed among the three groups. In conclusion, capsaicinoids decreased the number of acquired immunity cells, and increased the number of total WBCs and neutrophils without changing the number of monocytes, eosinophils or basophils. The magnitidue of these effects was relatively higher in DHC than in CAP.

show abstract

“…The effects of such compounds on humans remain to be clarified, but we expect that they will be helpful in the prevention of obesity. In fact, supplementation of capsiate-containing pepper (CH-19 Sweet) reduces visceral fat in humans (17). …”

Section: Resultsmentioning

confidence: 99%

Food Compounds Activating Thermosensitive TRP Channels in Asian Herbal and Medicinal Foods

Watanabe

Terada

2015

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

View full text Add to dashboard Cite

In human, capsaicin, the pungent compound in hot pepper, is detected through transient receptor potential (TRP) ion channel vanilloid 1 (TRPV1). TRPV1 is also activated by heat (.43˚C) and protons. Since the discovery of TRPV1 (1), several thermosensitive TRP channels have been found. Food components activating TRPV1 inhibit abdominal fat deposition through sympathetic nerve stimulation (2). On the other hand, TRPA1 is another pungency sensor for pungent compounds such as allyl isothiocyanate (AITC, pungent compounds of mustard or wasabi) and is mainly coexpressed with TRPV1 in sensory nerve endings. Therefore, both TRPV1 and TRPA1 activation can prevent obesity in the same way as capsaicin.We investigated the activation of both TRPV1 and TRPA1 by food components mainly from Asian herbal and medicinal plants using cells expressing these channels in vitro. Further, some TRPA1 agonists were tested if they could induce adrenaline secretion in rats. And we performed feeding experiments of several TRPV1 or TRPA1 agonists in high-energy diets for one month on visceral fat accumulation in mice. In Vitro Experiments Using TRPV1-or TRPA1-Expressing CellsHuman embryonic kidney (HEK) 293 cells were used.Cells expressing TRPV1 or TRPA1 were seeded in 96-well microplates and cultured for 24 h. After calcium indicator (e.g., Fluo-4 AM) was loaded, cell-based assays were performed by the use of multimode fluorescent microplate reader FlexStation II (Molecular Devices, Sunnyvale, CA). The changes of fluorescent value after sample addition to cells were monitored. To check the non-specific responses, antagonist (capsazepine or BCTC for TRPV1, HC030031 for TRPA1) addition tests were carried out and the responses in parent HEK cells not expressing TRP channels were also checked. From Capsicum fruits (hot or sweet pepper) we found that some non or very low pungent compounds as TRPV1 agonists (capsiate: (3), capsiconiate: (4), capsaicinol: (5)). Capsiate was a strong agonist like capsaicin. From black pepper, several piperine analogs were found to be TRPV1 agonists (6). In ginger, gingerols and shogaols were relatively strong agonists for TRPV1 and the potency for shogaols was slightly stronger than that for gingerols (7). Interestingly, 10-shogaol was a strong TRPV1 agonist but had very low pungency. For sansho (Japanese pepper), we tested 8 kinds of sanshools and hydroxysanshools for TRPV1 activation and found that all of them were weak agonists but had similar potency as that in human sensory analyses (8). Further, we found that 1-monoacylglycerol having certain acyl moieties from wheat, mioga (Zingiber mioga) and onion are agonists for TRPV1 (9). Summary There are several thermosensitive transient receptor potential (TRP) ion channels including capsaicin receptor, TRPV1. Food components activating TRPV1 inhibit body fat deposition through sympathetic nerve stimulation. TRPA1 is another pungency sensor for pungent compounds and is mainly coexpressed with TRPV1 in sensory nerve endings. Therefore, TRPA1 activation is expected to h...

show abstract

Effects of CH-19 Sweet, a Non-Pungent Cultivar of Red Pepper, in Decreasing the Body Weight and Suppressing Body Fat Accumulation by Sympathetic Nerve Activation in Humans

Cited by 101 publications

References 35 publications

Daily Ingestion of Grains of Paradise (Aframomum melegueta) Extract Increases Whole-Body Energy Expenditure and Decreases Visceral Fat in Humans

Daily Ingestion of Grains of Paradise (Aframomum melegueta) Extract Increases Whole-Body Energy Expenditure and Decreases Visceral Fat in Humans

Acute Effects of Dihydrocapsaicin and Capsaicin on the Distribution of White Blood Cells in Rats

Food Compounds Activating Thermosensitive TRP Channels in Asian Herbal and Medicinal Foods

Contact Info

Product

Resources

About