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Effects of capsaicin and isothiocyanate on thermogenesis of interscapular brown adipose tissue in rats.

1988; Center for Academic Publications Japan; Volume: 34; Issue: 6 Linguagem: Inglês

10.3177/jnsv.34.587

1881-7742

Toshihide Yoshida, Keiji Yoshioka, Yasuo Wakabayashi, Hitoshi Nishioka, Motoharu Kondo,

Muscle metabolism and nutrition

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 (0.7mg/kg) or Isothiocyanate (3.0mg/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 adminis-tration of ephedrine (0.375mg/kg). Therefore, the administration of capsaicin or Isothiocyanate activates BAT function in rats.