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Capsaicin and dihydrocapsaicin stimulate oxygen consumption in the perfused rat hindlimb


International Journal of Obesity 14(3): 259-270
Capsaicin and dihydrocapsaicin stimulate oxygen consumption in the perfused rat hindlimb
The capsaicinoid spice principles capsaicin and dihydrocapsaicin were thermogenic in the isolated rat hindlimb perfused with constant flow. Both principles elicited similar maximal increases in oxygen consumption (VO2) and perfusion pressure. For capsaicin, the mean maximal increase in VO2 was 1.39+or-0.28 micro mol/g per h or 23% with a perfusion pressure increase of 15.8+or-2.8 mmHg, or 54.5%.


Accession: 002042792

PMID: 2341230



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