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Two studies were conducted to investigate the effects of red pepper (capsaicin) on feeding behaviour and energy intake. In the first study, the effects of dietary red pepper added to high-fat (HF) and high-carbohydrate (HC) meals on subsequent energy and macronutrient intakes were examined in thirteen Japanese female subjects. After the ingestion of a standardized dinner on the previous evening, the subjects ate an experimental breakfast (1883 kJ) of one of the following four types: (1) HF; (2) HF and red pepper (10 g); (3) HC; (4) HC and red pepper. Ad libitum energy and macronutrient intakes were measured at lunch-time. The HC breakfast significantly reduced the desire to eat and hunger after breakfast. The addition of red pepper to the HC breakfast also significantly decreased the desire to eat and hunger before lunch. Differences in diet composition at breakfast time did not affect energy and macronutrient intakes at lunch-time. However, the addition of red pepper to the breakfast significantly decreased protein and fat intakes at lunch-time. In Study 2, the effects of a red-pepper appetizer on subsequent energy and macronutrient intakes were examined in ten Caucasian male subjects. After ingesting a standardized breakfast, the subjects took an experimental appetizer (644 kJ) at lunch-time of one of the following two types: (1) mixed diet and appetizer; (2) mixed diet and red-pepper (6 g) appetizer. The addition of red pepper to the appetizer significantly reduced the cumulative ad libitum energy and carbohydrate intakes during the rest of the lunch and in the snack served several hours later. Moreover, the power spectral analysis of heart rate revealed that this effect of red pepper was associated with an increase in the ratio sympathetic: parasympathetic nervous system activity. These results indicate that the ingestion of red pepper decreases appetite and subsequent protein and fat intakes in Japanese females and energy intake in Caucasian males. Moreover, th

http://www.tulips.tsukuba.ac.jp/mylimedio/dl/page.do?issueid=102383138&old_issueid=450113&tocid=100059128&page=69-75

http://www.tulips.tsukuba.ac.jp/mylimedio/dl/page.do?issueid=102383141&old_issueid=450116&tocid=100059226&page=153-161

http://www.tulips.tsukuba.ac.jp/mylimedio/dl/page.do?issueid=102383140&old_issueid=450115&tocid=100059205&page=155-169

http://www.tulips.tsukuba.ac.jp/mylimedio/dl/page.do?issueid=102383137&old_issueid=450112&tocid=100059104&page=143-150

http://www.tulips.tsukuba.ac.jp/mylimedio/dl/page.do?issueid=103085597&old_issueid=171840&tocid=100059474&page=161-167

筋グリコーゲン含量の多少が運動成績に及ぼす影響についてはすでに十分知られている6,11,32)。また、激運動後に著しく低下した筋グリコーゲンの回復には、少なくとも24時間かかることが古くから指摘されており17,21)、 ..., http://www.tulips.tsukuba.ac.jp/mylimedio/dl/page.do?issueid=102374491&old_issueid=440916&tocid=100025691&page=55-62

筆者の個人的健康問題、食べるとすぐ太ることを調節しながら、食の楽しみをひと様以上に享受できる生き方として、10年間個人的に実践していたダンベル体操が、世間に紹介されてさらに10年、国民的健康体操となりつつある。 ..., http://www.tulips.tsukuba.ac.jp/mylimedio/dl/page.do?issueid=102661427&old_issueid=744147&tocid=100050431&page=1-6

Two studies were conducted to investigate the effects of red pepper (capsaicin) on feeding behaviour and energy intake. In the first study, the effects of dietary red pepper added to high-fat (HF) and high-carbohydrate (HC) meals on subsequent energy and macronutrient intakes were examined in thirteen Japanese female subjects. After the ingestion of a standardized dinner on the previous evening, the subjects ate an experimental breakfast (1883 kJ) of one of the following four types: (1) HF; (2) HF and red pepper (10 g); (3) HC; (4) HC and red pepper. Ad libitum energy and macronutrient intakes were measured at lunch-time. The HC breakfast significantly reduced the desire to eat and hunger after breakfast. The addition of red pepper to the HC breakfast also significantly decreased the desire to eat and hunger before lunch. Differences in diet composition at breakfast time did not affect energy and macronutrient intakes at lunch-time. However, the addition of red pepper to the breakfast significantly decreased protein and fat intakes at lunch-time. In Study 2, the effects of a red-pepper appetizer on subsequent energy and macronutrient intakes were examined in ten Caucasian male subjects. After ingesting a standardized breakfast, the subjects took an experimental appetizer (644 kJ) at lunch-time of one of the following two types: (1) mixed diet and appetizer; (2) mixed diet and red-pepper (6 g) appetizer. The addition of red pepper to the appetizer significantly reduced the cumulative ad libitum energy and carbohydrate intakes during the rest of the lunch and in the snack served several hours later. Moreover, the power spectral analysis of heart rate revealed that this effect of red pepper was associated with an increase in the ratio sympathetic: parasympathetic nervous system activity. These results indicate that the ingestion of red pepper decreases appetite and subsequent protein and fat intakes in Japanese females and energy intake in Caucasian males. Moreover, th