Maximum tolerable dose of red pepper decreases fat intake independently of spicy sensation in the mouth

British Journal of Nutrition

Volumn 91, Issue 6, 2004, Pages 991-995

  Yoshioka, Mayumi ^a,b   Imanaga, Makoto ^b   Ueyama, Hiromi ^b   Yamane, Miya ^b   Kubo, Yoshiko ^b   Boivin, André ^a   St Amand, Jonny ^a   Tanaka, Hiroaki ^b   Kiyonaga, Akira ^b  

^a LAVAL UNIVERSITY   (Canada)

^b FUKUOKA UNIVERSITY   (Japan)

Author keywords

Macronutrient intake; Red pepper; Spiciness

Indexed keywords

FAT; PLACEBO;

ADULT; ARTICLE; CALORIC INTAKE; CARBOHYDRATE INTAKE; FAT INTAKE; FOOD INTAKE; HUMAN; HUMAN EXPERIMENT; MACRONUTRIENT; MALE; MOUTH; NORMAL HUMAN; PEPPER; PROTEIN INTAKE; SENSATION; TASTE; TEST MEAL; VOLUNTEER; ADRENERGIC SYSTEM; ANALYSIS OF VARIANCE; CARBOHYDRATE DIET; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; EATING; HEART RATE; PHYSIOLOGY; RANDOMIZED CONTROLLED TRIAL;

CAPSICUM ANNUUM VAR. ANNUUM;

ADULT; ANALYSIS OF VARIANCE; APPETITE REGULATION; CAPSICUM; DIETARY CARBOHYDRATES; DIETARY FATS; DIETARY PROTEINS; EATING; ENERGY INTAKE; HEART RATE; HUMANS; MALE; SYMPATHETIC NERVOUS SYSTEM; TASTE;

EID: 3142512781     PISSN: 00071145     EISSN: None     Source Type: Journal    
DOI: 10.1079/BJN20041148     Document Type: Article

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