Journal of Nutritional Science and Vitaminology
Online ISSN : 1881-7742
Print ISSN : 0301-4800
Effects of Capsaicin and Isothiocyanate on Thermogenesis of Interscapular Brown Adipose Tissue in Rats
吉田 俊秀吉岡 敬治若林 保良西岡 均近藤 元治
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1988 年 34 巻 6 号 p. 587-594

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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.

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