Yoshida T, Yoshioka K, Wakabayashi Y, Nishioka H, Kondo M
First Department of Internal Medicine, Kyoto Prefectural University of Medicine, Japan.
J Nutr Sci Vitaminol (Tokyo). 1988 Dec;34(6):587-94. doi: 10.3177/jnsv.34.587.
To clarify whether capsaicin or isothiocyanate, which are found in common spices, activate brown adipose tissue (BAT) function, BAT temperature, mitochondrial guanosine diphosphate (GDP) binding (a thermogenic indicator), and mitochondrial oxygen consumption were measured in interscapular brown adipose tissue (IBAT) of rats. Intramuscular injection of capsaicin (0.7 mg/kg) or isothiocyanate (3.0 mg/kg) increased significantly IBAT temperature without affecting the rectal temperature, a possible side effect, and increased significantly GDP binding and mitochondrial oxygen consumption in IBAT, as did administration of ephedrine (0.375 mg/kg). Therefore, the administration of capsaicin or isothiocyanate activates BAT function in rats.
为了明确常见香料中含有的辣椒素或异硫氰酸酯是否能激活棕色脂肪组织（BAT）的功能，研究人员测量了大鼠肩胛间棕色脂肪组织（IBAT）的BAT温度、线粒体鸟苷二磷酸（GDP）结合（一种产热指标）以及线粒体氧消耗。肌肉注射辣椒素（0.7毫克/千克）或异硫氰酸酯（3.0毫克/千克）可显著提高IBAT温度，而不影响直肠温度（这可能是一种副作用），同时还能显著提高IBAT中的GDP结合和线粒体氧消耗，麻黄碱（0.375毫克/千克）给药也有同样效果。因此，给予辣椒素或异硫氰酸酯可激活大鼠的BAT功能。
