辣椒素类物质的减肥作用机制  

Anti-obesity Mechanism of Capsaicinoids

作　　者：焦丽华[1] 庞广昌[1] 

机构地区：[1]天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院,天津300134

出　　处：《食品科学》2013年第23期370-374,共5页Food Science

基　　金："十二五"国家科技支撑计划项目(2012BAD29B07)

摘　　要：近些年来,我国居民的肥胖发生率逐年上升,由此导致的一系列的并发症也在逐年增多,因此,控制饮食、防止肥胖的发生显得尤为重要。虽然早就有研究证明,辣椒素可以抑制传入神经信号传递,从而增加食欲,但是越来越多的研究结果表明:当食用一定剂量的辣椒素时反而可减少胃酸分泌、减弱胃动力、增加饱腹感、刺激机体产热、增加脂肪酸的氧化、促进能量消耗,从而达到控制体质量、减少体内脂肪积累的目的,本文将针对辣椒素类物质的减肥作用机制进行综述,为相关的研究提供参考。In recent years, the incidence of obesity in our population has increased year by year, which leads to an increasing series of complications. Therefore, it is particularly important to control dietary consumption and prevent the occurrence of obesity. Although previous studies have shown that capsaicin can inhibit afferent nerve signaling, thereby increasing the appetite, increasing scientific evidence shows that when consumed at an appropriate amount capsaicin can reduce gastric acid secretion, decrease gastric motility, increase satiety, stimulate energy production in the body, increase fatty acid oxidation, and promote energy consumption, thus achieving body weight control and reducing the accumulation of body fat. This article focuses on the mechanisms of capsaicinoids in body weight loss and is expected to provide a reference for related research.

关 键 词：辣椒 减少胃酸分泌 促进脂肪酸的氧化 增加能量消耗 

分 类 号：TS201.2[轻工技术与工程—食品科学]