CH-19 Sweet, Nonpungent Cultivar of Red Pepper, Increased Body Temperature in Mice with Vanilloid Receptors Stimulation by Capsiate

Koichiro OHNUKI, Satoshi HARAMIZU, Tatsuo WATANABE, Susumu YAZAWA, Tohru FUSHIKI
2001 Journal of Nutritional Science and Vitaminology  
We investigated the effect of CH-19 Sweet, a nonpungent cultivar of red pep per, and capsiate, a nonpungent capsaicin analog found in CH-19 Sweet on body tempera ture in mice. The body temperature was recorded from conscious and unrestrained mice by use of a telemetry system. The body temperature in the mice administered CH-19 Sweet was higher than in the mice administered California-Wandar, which contains no capsiate or capsaicin. The body temperature in the mice administered capsiate was
more » ... r than in the mice administered the vehicle. Furthermore, we injected capsazepine, a specific antagonist of vanilloid receptors, into the peritoneal cavity and orally administered capsiate via a stom ach tube to mice. The body temperature in the mice pretreated with capsazepine was lower than in the mice injected with the vehicle. This result suggested that capsazepine sup pressed the rise in body temperature induced by capsiate administration. In conclusion, CH 19 Sweet increased body temperature, and this effect may be induced by the vanilloid recep tors' stimulation of capsiate.
doi:10.3177/jnsv.47.295 fatcat:n7ub7gschnf6jfw4rbli65ahfe