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Titolo:
Combined effects of red pepper and caffeine consumption on 24 h energy balance in subjects given free access to foods
Autore:
Yoshioka, M; Doucet, E; Drapeau, V; Dionne, I; Tremblay, A;
Indirizzi:
Univ Laval, Dept Social & Prevent Med, Div Kinesiol, St Foy, PQ G1K 7P4, Canada Univ Laval St Foy PQ Canada G1K 7P4 Kinesiol, St Foy, PQ G1K 7P4, Canada
Titolo Testata:
BRITISH JOURNAL OF NUTRITION
fascicolo: 2, volume: 85, anno: 2001,
pagine: 203 - 211
SICI:
0007-1145(200102)85:2<203:CEORPA>2.0.ZU;2-L
Fonte:
ISI
Lingua:
ENG
Soggetto:
SUBSTRATE OXIDATION RATES; PUNGENT PRINCIPLE; CAPSICUM FRUITS; ADRENAL-MEDULLA; HIGH-FAT; CATECHOLAMINE SECRETION; MACRONUTRIENT INTAKE; SYMPATHETIC ACTIVITY; HEALTHY-VOLUNTEERS; ANESTHETIZED RATS;
Keywords:
red pepper; caffeine; energy balance; sympathetic nervous system activity;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Life Sciences
Citazioni:
45
Recensione:
Indirizzi per estratti:
Indirizzo: Tremblay, A Univ Laval, Dept Social & Prevent Med, Div Kinesiol, St Foy, PQ G1K 7P4, Canada Univ Laval St Foy PQ Canada G1K 7P4 t Foy, PQ G1K 7P4, Canada
Citazione:
M. Yoshioka et al., "Combined effects of red pepper and caffeine consumption on 24 h energy balance in subjects given free access to foods", BR J NUTR, 85(2), 2001, pp. 203-211

Abstract

The effects of red pepper and caffeine ingestion on energy and macronutrient balances were examined in eight Caucasian male subjects. All subjects participated in two randomly assigned conditions: control and experimental (red pepper and caffeine). After ingesting a standardized breakfast, subjectsate three meals ad libitum (lunch, dinner and breakfast) and snacks which were served approximately 2 h after the lunch and dinner over a 24 h period. Two appetizers (2 x 322 kJ with or without 3 g red pepper) were given before lunch and dinner, and a drink (decaffeinated coffee with or without 200mg caffeine) was served at all meals and snacks except for the after-dinner snack. It is also important to note that on the experimental day, 8.6 and7.2 g red pepper were also added to lunch and dinner respectively. Red pepper and caffeine consumption significantly reduced the cumulative ad libitum energy intake and increased energy expenditure. The mean difference in energy balance between both conditions was 4000 kJ/d. Moreover, the power spectral analysis of heart rate suggested that this effect of red pepper was associated with an increase in sympathetic:parasympathetic nervous system activity ratio. These results indicate that the consumption of red pepper andcaffeine can induce a considerable change in energy balance when individuals are given free access to foods.

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Documento generato il 05/04/20 alle ore 06:59:36