Chapter 17. Food Components Activating Capsaicin Receptor TRPV1

  1. Yoshinori Mine3,
  2. Kazuo Miyashita4 and
  3. Fereidoon Shahidi5
  1. Tatsuo Watanabe1,
  2. Yusaku Iwasaki2,
  3. Akihito Morita2 and
  4. Kenji Kobata2

Published Online: 12 JUN 2009

DOI: 10.1002/9780813807263.ch17

Nutrigenomics and Proteomics in Health and Disease: Food Factors and Gene Interactions

Nutrigenomics and Proteomics in Health and Disease: Food Factors and Gene Interactions

How to Cite

Watanabe, T., Iwasaki, Y., Morita, A. and Kobata, K. (2009) Food Components Activating Capsaicin Receptor TRPV1, in Nutrigenomics and Proteomics in Health and Disease: Food Factors and Gene Interactions (eds Y. Mine, K. Miyashita and F. Shahidi), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780813807263.ch17

Editor Information

  1. 3

    Department of Food Science, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada

  2. 4

    Faculty of Fisheries Sciences, Hokkaido University, Hakodate 041-8611, Japan

  3. 5

    Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada

Author Information

  1. 1

    Graduate School of Nutritional and Environmental Sciences and Global COE Program, University of Shizuoka3, Shizuoka 422-8526, Japan

  2. 2

    Graduate School of Nutritional and Environmental Sciences and Global COE Program, University of Shizuoka, Shizuoka 422-8526, Japan

Publication History

  1. Published Online: 12 JUN 2009
  2. Published Print: 20 MAY 2009

Book Series:

  1. Functional Food Science and Technology Series

Book Series Editors:

  1. Fereidoon Shahidi

ISBN Information

Print ISBN: 9780813800332

Online ISBN: 9780813807263

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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

Summary

This chapter contains sections titled:

  • Introduction

  • How to Evaluate Activity to TRPV1

  • Pungency-Related Compounds in Capsium Fruits

  • Ginger Compounds

  • Sansho Compounds

  • Nonpungent Compounds from Foods of Hot Orwarm Nature and Cool or Cold Nature

  • Conclusion

  • References