CH-19 sweet, a non-pungent cultivar of red pepper, increased body temperature and oxygen consumption in humans

We investigated the effect of CH-19 Sweet, a nonpungent cultivar of red pepper, on body temperature and oxygen consumption in humans. CH-19 Sweet was given to 11 healthy volunteers, and core body temperature, body surface temperature and oxygen consumption were measured. The control group ingested C...

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Veröffentlicht in:	Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2001-09, Vol.65 (9), p.2033-2036
Hauptverfasser:	Ohnuki, K. (Kyoto Univ. (Japan)), Niwa, S, Maeda, S, Inoue, N, Yazawa, S, Fushiki, T
Format:	Artikel
Sprache:	eng
Schlagworte:	Adult Aroma and flavouring agent industries Biological and medical sciences BODY TEMPERATURE capsaicin capsiate Capsicum CH-19 Sweet Female Food industries Fundamental and applied biological sciences. Psychology Humans Male MANKIND OXYGEN CONSUMPTION PEPPER Thermoregulation. Hibernation. Estivation. Ecophysiology and environmental effects VARIETIES Vertebrates: anatomy and physiology, studies on body, several organs or systems
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Zusammenfassung:	We investigated the effect of CH-19 Sweet, a nonpungent cultivar of red pepper, on body temperature and oxygen consumption in humans. CH-19 Sweet was given to 11 healthy volunteers, and core body temperature, body surface temperature and oxygen consumption were measured. The control group ingested California-Wandar, which contained neither capsaicin nor capsiate. The core body temperature in the CH-19 Sweet group was significantly higher than that in the control group (P
ISSN:	0916-8451 1347-6947
DOI:	10.1271/bbb.65.2033