http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Effect of Capsaicin on L-Ascorbic Acid Level in Various Tissues and Its Urinary Excretion in Rats
Yu, Rina,Kurata, Tadao The Korean Society of Food Science and Nutrition 1996 Preventive Nutrition and Food Science Vol.1 No.1
Capsaicin(CAP) is a pungent ingredient of hot pepper that has been used as a spicy food additive, pre-servative, and medicine. In this study, the effect of CAP on L-ascorbic acid(AsA)level in various tissues as well as its urinary excretion. and drug-metabolizing enzyme activity in rats were investigated. Rats fed AsA-deficient diets for 17days were injected intraperitoneally with 1mg of CAP in 0.5ml of ethanol-Tween 80-saline(20 :10 : 70, v/v/v). Control rats received the equal volume of the same solution without CAP. Urine was collected for 3 day after the CAP injection, and after 5 days tissues were removed; their AsA contents were measured by high performance liquid chromatography combined with and electrochemical detector. In addition, hepatic microsomal ethoxyresorfin O-deethylase(EROD) activity as measured. Urinary AsA excretion changed significantly following CAP injection. One and two days after CAP injection, the urinary AsA increased 2-and 3-fold in the CAP injected group, compared to the control, but the contents of adrenal glands and brain were lower than those of the control Dehydroascorbic acid contents in adrenal glands of the CAP injected group were higher than that of the control These results suggested that a single large dose of CAP could temporarily cause the redistribution of AsA in tissues accompanying by its urinary excretion, by affecting probably a biological system including mixed function oxygenase system(MFOS)
Effect of Capsaicin on L - Ascorbic Acid Level in Various Tissues and Its Urinary Excretion in Rats
Rina yu,Tadao Kurata 한국식품영양과학회 1996 Preventive Nutrition and Food Science Vol.1 No.1
Capsaicin(CAP) is a pungent ingredient of hot pepper that has been used as a spicy food additive, preservative, and medicine. In this study, the effect of CAP on L-ascorbic acid(AsA) level in various tissues as well as its urinary excretion, and drug-metabolizing enzyme activity in rats were investigated. Rats fed AsA-deficient diets for 17 days were injected intraperitoneally with 1㎎ of CAP in 0.5ml of ethanol-Tween 80-saline(20 : 10 : 70, v/v/v). Control rats received the equal volume of the same solution without CAP. Urine was collected for 3 days after the CAP injection, and after 5 days tissues were removed ; their AsA contents were measured by high performance liquid chromatography combined with an electrochemical detector. In addition, hepatic microsomal ethoxyresorfin O-deethylase(EROD) activity was measured. Urinary AsA excretion changed significantly following CAP injection. One and two days after CAP injection, the urinary AsA increased 2- and 3-fold in the CAP injected group, compared to the control. AsA contents of liver and kidneys were higher in the CAP injected group than those of control, but the contents of adrenal glands and brain were lower than those of the control. Dehydroascorbic acid contents in adrenal glands of the CAP injected group were higher than those of control. In addition, hepatic microsomal EROD activities in the CAP injected group were higher than that of the control. These results suggested that a single large dose of CAP could temporarily cause the redistribution of AsA in tissues accompanying by its urinary excretion, by affecting probably a biological system including mixed function oxygenase system(MFOS).
Inhibitory Effect of Capsaicin against Carcinogen - induced Oxidative Damage in Rats
Rina Yu,Min-Ah Choi,Teruo Kawada,Byung-Sam Kim,In Seob Han,Hoon Yoo 한국식품영양과학회 2002 Preventive Nutrition and Food Science Vol.7 No.1
Capsaicin (trans-8-methyl-N-vanillyl-6-nonenamide), a major pungent component of hot pepper, is known to exert antioxidative properties. In this study, we investigated the protective effects of capsaicin against chemical carcinogen-induced oxidative damage in rats. Male Sprague Dawley rats weighting 230~250 g were treated with chemical carcinogens such as 2-nitropropane (2NP) or n-methyl-N'-nitro-N-nitrosoguanidine (MNNG) after (or before) the administration of capsaicin at doses of 0.5, 1, 5 mg/kg. The level of lipid peroxidation in rat liver was estimated by measuring the amounts of thiobarbituric acid reactive substances. The degree of oxidative DNA damage was evaluated by measuring a DNA adduct, 8-hydroxydeoxyguanosine (8-OHdG), in urine. Antioxidative activities of capsaicin, its metabolites in vitro were determined by the measurement of DPPH (1,1-diphenyl-2-picrylhydrazyl), a radical quencher. Significant inhibition of 2-NP induced lipid peroxidation was observed in the liver of the rat when treated with capsaicin. MNNG-induced urinary excretion of 8-OHdG was decreased by capsaicin treatment. Capsaicin, its metabolites inhibited not only the formation of free radicals, but also lipid peroxidation in vitro. Our results show that capsaicin may function as a free radical scavenger against chemical carcinogen-induced oxidative cellular damage in vivo. The observed antioxidative activities of capsaicin may play an important role in the process of chemoprevention.
Yu, Rina The Korean Society of Food Science and Nutrition 2004 Preventive Nutrition and Food Science Vol.9 No.2
This review will present a brief overview on the adipocytokines and chemokines in terms of their classifications and functions, and further discuss the most recent results of chemokine research into their regulation of adipocyte functions and/or adipocyte-related pathologies. The potential link between preadipocytes/adipocytes and macrophages will also be highlighted.
Rina Yu 한국식품영양과학회 2004 Preventive Nutrition and Food Science Vol.9 No.2
This review will present a brief overview on the adipocytokines and chemokines in terms of their classifications and functions, and further discuss the most recent results of chemokine research into their regulation of adipocyte functions and/or adipocyte-related pathologies. The potential link between preadipocytes/adipocytes and macrophages will also be highlighted.
Rina Yu,Won-Hyung Park,Jun-Young Park,Ji-Hye Kang,Mi-Ock Kim,Teruo Kawada,Hoon Yoo,한인섭,김추숙 한국식품영양과학회 2004 Journal of medicinal food Vol.7 No.3
Capsaicin (N-vanillyl-8-methyl-a-nonenamide), a spicy component of hot pepper, is a homovanillic acid derivative that preferentially induces certain cancer cells to undergo apoptosis and has a putative role in cancer chemoprevention. Peroxisome proliferator-activated receptor-gamma (PPAR), a member of the nuclear receptor superfamily, is a ligand-dependent transcription factor. PAPR activation results in growth arrest and/or apoptosis in a variety of cancer cells. In the present study, we investigated the potential of capsaicin to induce apoptotic cell death in human colon cancer cells and the association of PPAR in the capsaicin action. Cell viability was measured by MTT assay. PPAR and vanilloid receptor type 1 (VR-1) expressions at the protein or mRNA levels were detected by Western blot analysis and RT-PCR. Apoptotic cell death was determined by DNA fragmentation and quantified by ELISA analysis. HT-29 human colon cancer cell expressed PPAR and VR-1. Treatment with capsaicin or the PPAR ligand troglitazone induced apoptotic cell death in a dose dependent manner in HT-29 human colon cancer cells. Capsaicin-induced cell death was completely blocked by BADGE, a specific PPAR antagonist. Capsazepine, a specific antagonist for vanilloid receptor, did not inhibit capsaicin-induced apoptosis. Our data suggest that capsaicin-induced apoptotic cells death in HT-29 human colon cancer cells could be associated with the PPAR pathway without the involvement of the vanilloid receptor. Capsaicin may have a beneficial effect for the treatment of colon cancer.