Evaluation of green pepper (Capsicum annuum L.) juice on the weight gain and changes in lipid profile in C57BL/6 mice fed a high-fat diet
Author:
Affiliation:
1. Institute for Metabolic disease; Wonkwang University; Iksan 344-2 Republic of Korea
2. Graduate School of East-West Medical Science; Kyung Hee University; Yongin 446-701 Republic of Korea
Funder
Wonkwang University
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6685/fullpdf
Reference44 articles.
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2. Metabolomic characterization of Italian sweet pepper (Capsicum annum L.) by means of HRMAS-NMR spectroscopy and multivariate analysis;Ritota;J Agric Food Chem,2010
3. Capsaicin, a spicy component of hot peppers, modulates adipokine gene expression and protein release from obese-mouse adipose tissues and isolated adipocytes, and suppresses the inflammatory responses of adipose tissue macrophages;Kang;FEBS Lett,2007
4. Effects of capsaicin on lipid metabolism in rats fed a high fat diet;Kawada;J Nutr,1986
5. Upregulation of uncoupling proteins by oral administration of capsiate, a nonpungent capsaicin analog;Masuda;J Appl Physiol,2003
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