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Food Components Activating Capsaicin Receptor TRPV1
Home
Publications
Food Components Activating Capsaicin Receptor TRPV1
Food Components Activating Capsaicin Receptor TRPV1
TW
Tatsuo Watanabe
Tatsuo Watanabe
Yusaku Iwasaki
Yusaku Iwasaki
Akihito Morita
Akihito Morita
Kenji Kobata
Kenji Kobata
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20 May 2009
book chapter
other
Published by
Wiley
p.
263-272
https://doi.org/10.1002/9780813807263.ch17
Abstract
No abstract available
Keywords
FOOD COMPONENTS ACTIVATING CAPSAICIN RECEPTOR TRPV1
CAPSAICIN
PUNGENT PRINCIPLE OF HOT PEPPER WITH BURNING SENSATION
STIMULATING PRIMARY AFFERENT NEURONS CONDUCTING CHEMICAL PAIN OR HOTNESS
AND ENHANCING ENERGY METABOLISM
THERMOGENIC ACTION OR BODY-FAT-LOWERING EFFECT OF CAPSAICIN
HUMAN EMBRYONIC KIDNEY (HEK) CELLS OR XENOPUS OOCYTE CELLS - FOR EXOGENOUS EXPRESSION OF TRPV1
PUNGENCY-RELATED COMPOUNDS IN CAPSIUM FRUITS
GINGER COMPOUNDS - PUNGENT COMPOUNDS
RAW GINGER CONTAINING GINGEROLS
SANSHO (JAPANESE PEPPER
ZANTHOXYLUM PIPERITUM) - SPICE OF CHARACTERISTIC FLAVOR AND PUNGENCY