Narang Nithida, Jiraungkoorskul Wannee, Jamrus Parinda
Mahidol University International College, Mahidol University, Salaya Campus, Nakhon Pathom, Thailand.
Department of Pathobiology, Faculty of Science, Mahidol University, Bangkok, Thailand.
Pharmacogn Rev. 2017 Jan-Jun;11(21):23-26. doi: 10.4103/phrev.phrev_48_16.
The capsaicin is an ingredient that we normally mix in food in many cultural cuisines even in fresh and dried production. Because of its anticancer, anticholesterolemic, antidiabetic, antihypertensive, anti-inflammatory, antimicrobial, and antioxidant properties, capsaicin is used worldwide. Moreover, capsaicin is also used for the protection of cardiovascular and hepatic diseases. The electronic databases PubMed, Scopus, Web of Science, Google Scholar, and ScienceDirect were searched since 2000 to present for antiobesity term. This review article is provided the update information about the antiobesity property and mechanism of capsaicin for further researches.
辣椒素是一种我们通常在许多文化菜肴中用于食物的成分，无论是新鲜的还是干燥的产品中都有使用。由于其具有抗癌、抗胆固醇、抗糖尿病、抗高血压、抗炎、抗菌和抗氧化特性，辣椒素在全球范围内都有应用。此外，辣椒素还用于保护心血管和肝脏疾病。自2000年至今，我们检索了电子数据库PubMed、Scopus、科学网、谷歌学术和科学Direct，以查找有关抗肥胖的术语。这篇综述文章提供了关于辣椒素抗肥胖特性和机制的最新信息，以供进一步研究。
