Effects of α-Glucosylhesperidin on the Peripheral Body Temperature and Autonomic Nervous System

Takumi, Hiroko; Fujishima, Noboru; Shiraishi, Koso; Mori, Yoshiyuki; Ariyama, Ai; Kometani, Takashi; Hashimoto, Shinichi; Nadamoto, Tomonori

doi:10.1271/bbb.90742

Cited by 25 publications

(20 citation statements)

References 39 publications

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“…Selection of subjects experiencing the feeling of cold We selected the subjects from 20 females using a questionnaire about the symptoms of the feeling of cold as reported by Takumi et al (2010). Thirteen females that have experienced the feeling of cold were selected as the subjects.…”

Section: Methodsmentioning

confidence: 99%

“…A recent study by Okuda et al (1993) reported that the effective agents for subjects that suffered from a feeling of cold were classified into the following two groups: one group acts via endothelium-dependent peripheral vasodilation, and the other group acts via peripheral vasodilation by body heat production. The improvement in peripheral body temperature by a variety of antioxidants, such as anthocyanin in black currant extract and α-glucosylhesperidin, is considered to correspond to the former group (Takenami et al, 2004;Takumi et al, 2010). Pungent components, such as capsaicin in red pepper, gingerol and shogaol in ginger, and piperin in Content of rosmarinic acid and carvacrol in WSE The rosmarinic acid content of WSE was found to be 38.6 mg/ g. This is comparable to the rosmarinic acid content of powdered boiled-water extracts of oregano (Origanum vulgare L.) and sweet majoram (Origanum majorana L.), which have been found to contain 41.5 and 41.4 mg/g, respectively, as determined by the HPLC method described herein.…”

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confidence: 99%

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Effects of Winter Savory (Satureja montana L.) on Peripheral Body Temperature of People Who Experience a 'Feeling of Cold' (Hie-Sho)

Masuda¹,

Mori²,

Hirooka³

et al. 2011

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The objective of this study was to evaluate the effect of winter savory (Satureja montana L.) on the peripheral body temperature of people who experience a 'feeling of cold' (hie-sho). We conducted a clinical trial with a double-blind, randomized, placebo-controlled, single-ingestion crossover design. First, under cold-water loading conditions, the ingestion of powdered winter savory extract (WSE) was found to accelerate the recovery rate of the medial middle-finger temperature. Next, under daily living conditions, the peripheral temperature of the wrist, medial and dorsal middle finger, and middle toe after WSE ingestion was found to be higher than that after the placebo ingestion. In addition, the blood flow and thermal sensation data agreed with the changes in the peripheral body temperature observed by WSE ingestion. This is the first report to demonstrate that WSE ingestion has a warming effect on the peripheral body temperature of people who experience a 'feeling of cold'.Keywords: winter savory, peripheral body temperature, feeling of cold, human, warming, thermoception *To whom correspondence should be addressed. E-mail: masuda.hideki@ogawa.net IntroductionThe 'feeling of cold' (hie-sho) occurs at epidemic proportions among Japanese women and causes a variety of troubling symptoms. These symptoms include: shoulder stiffness, headache, swelling, sleeplessness, frequent urination, peripheral numbness, limb pain, chilblains, and purple fingernails (Miura et al., 2001;Yamato and Aomine, 2002). These symptoms are not limited to menopausal women, as they are also observed in young women (Miyamoto et al., 1995); therefore, it is worth studying methods of alleviating these symptoms.The feeling of cold is thought to be caused by sympathetic hypertonia, which causes disturbances in peripheral circulation induced by contraction of peripheral vessels (Takatori et al., 1990;Ushiroyama, 2005). Therefore, improving peripheral circulation is important for alleviating the symptoms of feeling of cold.Endothelial nitric oxide (NO), which is synthesized by the activation of nitric oxide synthase (NOS), was reported to participate in locally mediated vasodilation, followed by an increase in peripheral skin temperature (Kellogg et al., 1999 and. The activity of NOS is affected by dietary factors (Wu and Meininger, 2002), and a variety of polyphenolic compounds have been demonstrated to induce the activation of NOS (Grande et al., 2004;Duarte et al., 1993;Herrera et al., 1996;Andriambeloson et al., 1998;Flesch et al., 1998;Burns et al., 2000;Karim et al., 2000;Mullen et al., 2002; Pérez-Vizcaíno et al., 2002). Therefore, the ingestion of these compounds might improve peripheral circulation, followed by alleviation of the symptoms of feeling of cold.Winter savory (Satureja montana L.), which belongs to the Laminaceae family and has been used as a food condiment for hundreds of years, contains a variety of active components, such as essential oil (Piccaglia and Marotti, 1993;Grosso et al., 2010) and phenolic compounds (Tomás-Ba...

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Section: Methodsmentioning

confidence: 99%

mentioning

confidence: 99%

Effects of Winter Savory (Satureja montana L.) on Peripheral Body Temperature of People Who Experience a 'Feeling of Cold' (Hie-Sho)

Masuda¹,

Mori²,

Hirooka³

et al. 2011

FSTR

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“…Accordingly, BSTs of the wrist and finger are considered to be more easily affected by blood flow than BSTs of the ankle and toe. On the other hand, according to the data of Takumi et al (2010), the ingestion of α-glucosylhesperidin significantly inhibited the decrease in BSTs of the finger and toe, but did not inhibit that of the wrist and ankle. The cause of regional differences between the wrist and finger, or the ankle and toe has not been reported.…”

Section: Discussionmentioning

confidence: 93%

“…3). Subjects were selected using a questionnaire focusing on the symptoms of cold sensitivity as reported by Takumi et al (2010) The time-course of changes in BSTs of the wrist, middle finger, ankle, forehead and neck was measured using two thermometers (BTH-601, Bio Research Center Co., Ltd., Nagoya, Japan; AM-8000 K, Anritsu Meter Co., Ltd., Tokyo, Japan). Thermoprobes were fixed on each skin surface using surgical tape.…”

Section: Subjects For Measurement Of Bst Cbt and Blood Flowmentioning

confidence: 99%

Contribution of Volatile Components in Winter Savory (<i>Satureja montana</i> L.) to Changes in Body Temperature in Humans Who Experience Cold Sensitivity

Masuda¹,

Mori

Matsui

et al. 2016

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We have reported that ingestion of the volatile fraction of winter savory (WSV) increased core body temperature (CBT), inhibited the decrease in body surface temperatures (BSTs) of the wrist, finger and ankle, and increased BSTs of the forehead and neck in humans who experience cold sensitivity. We also showed that carvacrol, a main component of WSV, contributed to the CBT-increase, but not to the inhibition of BSTs-decreases. Therefore, to elucidate the components in WSV affecting BST, we studied the effects of thymol, the second major component of WSV, on body temperature. Thymol ingestion inhibited BSTs-decreases of the wrist and finger. Moreover, changes in BST and CBT by a mixture of thymol and carvacrol were similar to those by WSV. These results suggest that thymol might facilitate heat transfer from the body's core to the surface, and that the combination of thymol and carvacrol greatly contributed to BST-and CBT-changes by WSV.

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“…1). Measurements of body surface temperature were performed as previously described with a slight modification (8,9). The measurements were carried out in a quiet air-conditioned, temperature-controlled room (2360.5˚C) with a humidity of approximately 50%, which induces a gradual decrease in the peripheral body surface temperature under resting conditions.…”

Section: Subjects and Informed Consentmentioning

confidence: 99%

Enhancement of Fat Oxidation by Licorice Flavonoid Oil in Healthy Humans during Light Exercise

Mori

Nakanishi

Shiomi

et al. 2015

J Nutr Sci Vitaminol

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Summary Licorice flavonoid oil (LFO) is a new functional food ingredient consisting of hydrophobic licorice polyphenols in medium-chain triglycerides. Recent studies reported that LFO prevented and ameliorated diet-induced obesity via the regulation of lipid metabolism-related gene expression in the livers of mice and rats, while it reduced body weight in overweight human subjects by reducing total body fat. However, the direct effects of LFO on energy metabolism have not been studied in human subjects. Therefore, we investigated the effects of ingestion of LFO on energy metabolism, including fat oxidation, by measuring body surface temperature under resting conditions and respiratory gas analysis under exercise conditions in healthy humans. We showed that ingestion of a single 600 mg dose of LFO elevated body trunk skin temperature when measured in a slightly cooled air-conditioned room, and increased oxygen consumption and decreased the respiratory exchange ratio as measured by respiratory gas analysis during 40% Vo2max exercise with a cycle ergometer. Furthermore, repeated ingestion of 300 mg of LFO for 8 d decreased respiratory exchange during the recovery period following 40 min of 30% Vo2max exercise on a treadmill. These results suggest that LFO enhances fat oxidation in humans during light exercise. Key Words licorice, flavonoid, respiratory exchange ratio, fat oxidation, humans Licorice is widely consumed as a food and natural medicine/herbal drug in both Eastern and Western countries (1). There are several species of licorice, including Glycyrrhiza uralensis Fischer, G. glabra Linne, and G. inflata Batalin, each of which contain specific flavonoids (1).Licorice flavonoid oil (LFO) is a new functional food ingredient containing hydrophobic flavonoids derived from G. glabra (2). Our previous study suggested that LFO is effective in reducing visceral fat accumulation and suppressing elevated blood glucose levels in obese diabetic KK-Ay mice (2). Subsequently, a double-blind placebo-controlled clinical trial showed that LFO was effective in suppressing body weight gain by reducing body fat mass in overweight volunteers (3). These studies indicate that LFO may help to prevent lifestylerelated diseases such as obesity associated with metabolic syndrome. The mechanism of the antiobesity effect of LFO was previously investigated in a high-fat diet-induced obese C57BL/6J mouse model and the results suggest that the effect was mediated by modification of the expression levels of lipid metabolism-related genes in the liver (4). In particular, it has been shown that LFO increases the enzymatic activity of acyl-coA dehydrogenase, the rate-limiting enzyme in the fatty acid oxidative pathway, and simultaneously decreases the enzyme activity of acetyl-coA carboxylase and fatty acid synthase, the rate-limiting enzymes in the fatty acid synthetic pathway.These studies suggest that LFO may alter energy metabolism, especially fat degradation. However, there is no information regarding the short-acting effects of LFO on en...

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Effects of α-Glucosylhesperidin on the Peripheral Body Temperature and Autonomic Nervous System

Cited by 25 publications

References 39 publications

Effects of Winter Savory (Satureja montana L.) on Peripheral Body Temperature of People Who Experience a 'Feeling of Cold' (Hie-Sho)

Effects of Winter Savory (Satureja montana L.) on Peripheral Body Temperature of People Who Experience a 'Feeling of Cold' (Hie-Sho)

Contribution of Volatile Components in Winter Savory (<i>Satureja montana</i> L.) to Changes in Body Temperature in Humans Who Experience Cold Sensitivity

Enhancement of Fat Oxidation by Licorice Flavonoid Oil in Healthy Humans during Light Exercise

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