Sulphur-containing compounds of durian activate the thermogenesis-inducing receptors TRPA1 and TRPV1

Food Chemistry

Volumn 157, Issue , 2014, Pages 213-220

  Terada, Yuko ^a   Hosono, Takashi ^b   Seki, Taiichiro ^b   Ariga, Toyohiko ^b   Ito, Sohei ^a   Narukawa, Masataka ^a   Watanabe, Tatsuo ^a  

^a UNIVERSITY OF SHIZUOKA   (Japan)

^b NIHON UNIVERSITY   (Japan)

Author keywords

Durian; Durio zibethinus Murr.; Sulphur containing compound; Thermogenesis; TRPA1; TRPV1

Indexed keywords

SULFUR COMPOUNDS;

DURIAN; DURIO ZIBETHINUS MURR; SULPHUR-CONTAINING COMPOUND; THERMOGENESIS; TRPA1; TRPV1;

SULFUR;

ESSENTIAL OIL; SULFIDE; SULFUR; TRANSIENT RECEPTOR POTENTIAL CHANNEL A1; VANILLOID RECEPTOR 1; HEAT SHOCK PROTEIN 90; TRAP1 PROTEIN, HUMAN; TRPV1 PROTEIN, HUMAN; VANILLOID RECEPTOR;

AGONIST; ARTICLE; CONTROLLED STUDY; DURIO ZIBETHINUS; GARLIC; HEAT SENSITIVITY; HUMAN; HUMAN CELL; MASS FRAGMENTOGRAPHY; NONHUMAN; THERMOGENESIS; WARMING; CHEMISTRY; GENETICS; MALVACEAE; METABOLISM; PHYSIOLOGY;

BOMBACACEAE; HSP90 HEAT-SHOCK PROTEINS; SULFUR; THERMOGENESIS; TRPV CATION CHANNELS;

EID: 84895558202     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.02.031     Document Type: Article

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