Chili pepper as a body weight-loss food
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16370%2F17%3A43876009" target="_blank" >RIV/62157124:16370/17:43876009 - isvavai.cz</a>
Alternative codes found
RIV/00216224:14110/17:00098764 RIV/00159816:_____/17:00067726
Result on the web
<a href="http://dx.doi.org/10.1080/09637486.2016.1258044" target="_blank" >http://dx.doi.org/10.1080/09637486.2016.1258044</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1080/09637486.2016.1258044" target="_blank" >10.1080/09637486.2016.1258044</a>
Alternative languages
Result language
angličtina
Original language name
Chili pepper as a body weight-loss food
Original language description
Chili has culinary as well as medical importance. Studies in humans, using a wide range of doses of chili intake (varying from a single meal to a continuous uptake for up to 12 weeks), concluded that it facilitates weight loss. In regard to this, the main targets of chili are fat metabolism, energy expenditure, and thermogenesis. To induce weight loss, the active substance of chili, capsaicin, activates Transient Receptor Potential Cation Channel sub-family V member 1 (TRPV1) channels) receptors causing an increase in intracellular calcium levels and triggering the sympathetic nervous system. Apart from TRPV1, chili directly reduces energy expenditure by activating Brown Adipose Tissue. Weight loss by chili is also the result of an improved control of insulin, which supports weight management and has positive effects for treatment for diseases like obesity, diabetes and cardiovascular disorders. This review summarizes the major pathways by which chili contributes to ameliorating parameters that help weight management and how the consumption of chili can help in accelerating weight loss through dietary modifications.
Czech name
—
Czech description
—
Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
30104 - Pharmacology and pharmacy
Result continuities
Project
—
Continuities
V - Vyzkumna aktivita podporovana z jinych verejnych zdroju
Others
Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
International journal of food sciences and nutrition
ISSN
0963-7486
e-ISSN
—
Volume of the periodical
68
Issue of the periodical within the volume
4
Country of publishing house
GB - UNITED KINGDOM
Number of pages
10
Pages from-to
392-401
UT code for WoS article
000399601500002
EID of the result in the Scopus database
—