By Bernd Nilius, Susan G. Amara, Roland Lill, Stefan Offermanns, Thomas Gudermann, Ole H. Petersen, Reinhard Jahn
T. Hara, I. Kimura, D. Inoue, A. Ichimura, and A. Hirasawa: loose fatty acid receptors and their position in rules of strength metabolism. B. Nilius and G. Appendino. Spices: the savory and fit technology of pungency.
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Extra resources for Reviews of Physiology, Biochemistry and Pharmacology, Vol. 164
Example text
Spices: The Savory and Beneficial Science of Pungency 39 Although somewhat outside the spice-focus, it is, nevertheless, interesting to highlight that also other TRP channels, and especially TRPV4, play a major role in the modulation of our sensitivity to obesity. It has been shown recently, that treatment of diet-induced obese mice with TRPV4 antagonists increased the expression of thermogenic genes in white fat cells, mediating a “browning” of this tissue, and reduced expression of proinflammatory markers in fat tissue, as well as improved glucose tolerance.
Mayan inhabitants of Mesoamerica incorporate chili peppers (Capsicum species Solanaceae) into a number of medicinal preparations as listed in a collection of 437 Mayan therapeutic remedies. Mexicans eat ~250 mg capsaicin/day. 6 mg capsaicin/day. Unsurprisingly, obesity incidence is negatively correlated with spice consumption although the adoption of a Western diet is taking its obesity toll also in countries where spice consumption is high (Ludy and Mattes 2012). TRPV1 can also affect brown adipocytes (brown adipose tissue, BAT), which constitute a metabolically active tissue responsible for non-shivering thermogenesis and the depletion of excess calories.
Baccatum, C. pubescens], and well over 3,000 varieties, The genus Capsicum is endemic in the highlands of Peru and Bolivia. Capsaicinoids are the amides of a phenolic amine (vanillamine) with medium-sized, mostly branched, fatty acids. Over 12 major capsaicinoids have been characterized from chili, the most abundant ones being capsaicin and dihydrocapsaicin. Homocapsaicin, homodihydrocapsaicin and nordihydrocapsaicin are only half as pungent as capsaicin and dihydrocapsaicin. Capsaicin is produced only in the placenta of the fruits, where most of it (ca.