Capsaicin Reduces Blood Glucose by Increasing Insulin Levels and Glycogen Content Better than Capsiate in Streptozotocin-Induced Diabetic Rats
Author:
Affiliation:
1. College of Food Science, Southwest University, Tiansheng Road 2, Chongqing 400715, People’s Republic of China
2. College of Life Science, Chongqing Normal University, Chongqing 401331, People’s Republic of China
Funder
National Natural Science Foundation of China
Technological Research Program of Chongqing Municipal Education Commission
National Natural Science Foundation of Chongqing
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b00132
Reference47 articles.
1. Definition, Klassifikation und Diagnostik des Diabetes mellitus
2. Type 1 Diabetes: Current Concepts in Epidemiology, Pathophysiology, Clinical Care, and Research
3. Dietary Capsaicin Attenuates Metabolic Dysregulation in Genetically Obese Diabetic Mice
4. The capsaicin receptor: a heat-activated ion channel in the pain pathway
5. Attenuation of natural killer cell functions by capsaicin through a direct and TRPV1-independent mechanism
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