Alias: Capsicum annuum L. Extract; Tang Xinzi
Keeb kwm: Capsicum annuum L.
Specification: 3% -99% Capsaicine
Qhov zoo: txo cov spiciness; Abatement ntawm pungent; Siab bioavailability; Tus nqi sib tw
Cov tsos mob: Dawb mus rau daj hmoov, nrog ib tug yam ntxwv tsw ntawm capsicum
Qhov chaw loj hlob: Tuam Tshoj
Txoj kev kuaj pom: HPLC
CAS: 404-86-4 Nr
Molecular Luj: 305.412g / mol
Cov mis mos molecular: C18H27NO3
Tshuaj Formula:
Hauv Suav teb, ib txwm muaj ib lo lus hais tias "noj cov kua txob tuaj yeem pab koj poob phaus", thiab muaj cov ntaub ntawv los txhawb nws. Hauv Suav teb, Sichuan, Guizhou, thiab Yunnan, uas yog vwm txog kev noj cov kua txob, ib txwm yog cov xeev uas muaj kev rog tsawg ntawm 7.5% -9.2%, qis dua li ntau tshaj 20% ntawm cov xeev uas tsis noj zaub mov ntsim. Nyiv tau pib tsim cov kua txob cov khoom hnyav poob thaum ntxov li xyoo 1990. Nyiv Ajinomoto tau tsim cov kua txob roj hlawv cov ntsiav tshuaj, uas ib txwm yog cov khoom kub hauv khw. Qhov tseeb, nws yooj yim to taub tias kua txob tuaj yeem pab koj poob phaus. Chili peppers tuaj yeem txhim kho koj cov metabolism hauv basal, nce koj cov metabolism, thiab ua kom koj lub zog noj. Thaum noj ntau dua li kev noj haus, koj tuaj yeem ua tiav qhov hnyav thiab tswj koj qhov hnyav. Txawm li cas los xij, spiciness ntawm chili peppers yog huab tais ntawm ntau cov zaub. Cov neeg uas noj lawv tawm hws ntau heev, lawv lub qhov ncauj puv ntawm ntsim, thiab lawv lub plab thiab qhov quav feem ntau hlawv thiab tsis xis nyob. Ntev ntev lub plab thiab qhov quav hlawv yog qhov ua rau muaj kev phom sij rau kev noj qab haus huv, yog li khaws cov txiaj ntsig ntawm cov kua txob thiab txo qis lossis qeeb-tso tawm cov spiciness yog ib qho kev daws teeb meem zoo.
T Npog TechTM Siv ntau txheej txheej microcapsule thev naus laus zis, capsaicine tau txais txiaj ntsig zoo hauv cov tub ntxhais, thiab nrog rau qhov sib ntxiv ntawm cov nplaum nplaum nplaum thiab cov txheej txheej enteric, nws tsis tsuas yog txhim kho qhov tsis muaj zog ntawm cov kua txob hauv cov ntsiab lus ntawm saj stimulation, tab sis kuj yog tus phooj ywg rau lub qhov ncauj, plab, thiab lub qhov quav, thiab nws bioavailability kuj tseem txhim kho.
1. Txhim kho cov metabolism
Tag nrho ntawm 9 qhov kev tshawb fawb (nrog 255 tus neeg koom) tau suav nrog hauv kev tshuaj ntsuam meta. Cov yam ntxwv ntawm cov kev tshawb fawb suav nrog tau qhia hauv Table 1. Hauv rau qhov kev tshawb fawb cov neeg koom nrog BMI siab dua 25 kg / m2 (25+), thiab plaub qhov kev tshawb fawb qhia cov ntaub ntawv hais txog cov neeg koom nrog BMI qis dua 25 kg / m2 (25-). Xya qhov kev tshawb fawb suav nrog cov ntaub ntawv nyoos txog kev siv hluav taws xob thiab xya qhov kev tshawb fawb txog RQ. Plaub qhov kev tshawb fawb muaj ntau tshaj li ib pab neeg kho thiab tswj (Matsumoto li al., 2000; Inoue li al., 2007; Janssens et al., 2013; Smeets et al., 2013), ib pab pawg sib piv thib ob los ntawm tib txoj kev tshawb fawb tau qhia nyob rau hauv peb cov hav zoov 1 qhov kev tshawb fawb los ntawm ntau lub npe. Plaub txoj kev tshawb fawb siv ib qho kev pab noj mov, hauv tsib txoj kev tshawb fawb capsaicin lossis capsiate tau siv tsawg kawg rau ib hnub. Feem ntau ntawm cov kev tshawb fawb suav nrog pom tsis muaj qhov sib txawv tseem ceeb ntawm pawg kho mob thiab tswj, txawm li cas los xij, kev nyiam rau EE nce lossis txo RQ feem ntau pom tau hauv cov pab pawg kho.
2.Txhim roj oxidation
Txhawm rau nrhiav pom ib pawg neeg ua haujlwm ntau dua los ntawm kev ntsuas metaanalysis, peb tau tshuaj xyuas qhov kev sib raug zoo ntawm txhua qhov kev ntsuas saum toj no thiab tus nqi BMI ntawm 0 Lub Limtiam.Tus nqi BMI feem ntau cuam tshuam nrog cov roj oxidation nce ntawm CSNs3 lossis CSNs10 (R = 0.424, p = 0.13147 lossis R = 0.40), zoo = 0.131 lossis R = 0. Kev sib xyaw ua ke ntawm cov roj oxidation nce hauv CSNs3 thiab CSNs10 (R = 0.434, p = 0.018) (Fig.2), qhia tias cov kev kawm BMI siab dua yuav teb ntau dua rau capsinoids los ntawm kev txhim kho cov roj oxidation.Peb mam li sim qhia qhov BMI ≥ 25kg / m2 cov txheej txheem ua ntej uas yuav ua rau muaj kev cuam tshuam ntau dua. responsive.BMI ≥25kg/m yog tus qauv qauv rau kev rog rog piav qhia los ntawm Nyiv Society rau Kev Kawm Txog Kev Nyuaj Siab.
3. Ua kom muaj roj xim av thermogenesis
Kub Core lub cev kub tau nce (F(8,184) = 2.295, p = 0.023) tom qab kuaj loads nrog 1 g RP, piv rau tsis muaj RP (txhais tau nce = 0.02 ° C (0.05 ° F) dhau 270 min) (Fig. 4). Lub cev kub tsis cuam tshuam los ntawm cov neeg siv cov xwm txheej, qhov ncauj vs. daim ntawv tshuaj ntsiav, lossis HF vs. HC cov khoom noj khoom haus. Cov tawv nqaij kub qis dua (F(4,92) = 2.610, p = 0.041) tom qab kuaj loads nrog 1 g RP, piv rau tsis muaj RP (txhais tau tias txo qis = 0.11 ° C (0.19 ° F) thiab 0.23 ° C (0.31 ° F) dhau 270 min tom qab HF thiab HC cov hmoov txhuas nyob rau hauv cov khoom noj. Tsis tas li ntawd, cov tawv nqaij kub qis dua (F(4,92) = 2.913, p = 0.026) thaum RP tau noj hauv daim ntawv tshuaj ntsiav, piv rau qhov ncauj (txhais tau tias txo = 0.39 °C (0.60 ° F) thiab 0.27 ° C (0.48 ° F) dhau 270 min hauv cov neeg siv thiab cov neeg siv tsis yog.
4.Activates GLP-1 thiab suppresses qab los noj mov
Raws li pom hauv Fig. 1A thiab 1B, cov nas noj HFD tau txais huab hwm coj tsis tu ncua nyob rau lub sijhawm thiab muaj lub cev hnyav nce (WT nas, los ntawm 90 ± 3% thiab KO nas, los ntawm 85 ± 5%) dua SLD-fed nas (WT nas, 43 ± 2% thiab KO nas, 37 ± 2%).
Intragastrical kev tswj hwm ntawm CAP cuam tshuam rau HFD-vim lub cev hnyav nce (Fig. 1B, p
