CH-19 sweet, a non-pungent cultivar of red pepper, increased body temperature and oxygen consumption in humans.
We investigated the effect of CH-19 Sweet, a non-pungent cultivar of red pepper, on body temperature and oxygen consumption in humans. CH-19 Sweet was given to 11 healthy volunteers, and core body temperature, body surface temperature and oxygen consumption were measured. The control group ingested California-Wandar, which contained neither capsaicin nor capsiate. The core body temperature in the CH-19 Sweet group was significantly higher than that in the control group (P<0.01). The forehead temperature measured by infrared thermography in the CH-19 Sweet group was significantly higher than that in the control group. The body surface temperature was increased for about 20 min after consumption of CH-19 Sweet intake, and the neck temperature was significantly higher (P<0.001) than when the subjects consumed California-Wandar. We also measured respiratory gas by indirect calorimetry while subjects wore a face mask. A significant difference was detected in oxygen consumption between the two groups, and the value was significantly higher in the CH-19 Sweet group (P<0.03). These results suggest that CH-19 Sweet increased thermogenesis and energy consumption.
Ohnuki
K
K
Department of Applied Life Sciences, Graduate School of Agriculture, Kyoto University, Japan.
Niwa
S
S
Maeda
S
S
Inoue
N
N
Yazawa
S
S
Fushiki
T
T
D000328:Adult; D001831:Body Temperature; D002212:Capsicum; D005260:Female; D006801:Humans; D008297:Male; D010101:Oxygen Consumption