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Journal of Exercise Nutrition & Biochemistry 2003;7(2):181-189.
Articles : The Effects of Red-pepper Ingestion on Energy Metabolism During Exercise in Rat and Athletes
Abstract
This Experiment 1 is to investigate the effects of capsaicin with high-fat diet on tissue glycogen contents in exercisetrained rats and athletes. Forty male Sprague-Dawley rats were offered a high-fat diet for 2 wks in individual cages and were exercise-trained by a animal treadmill running throughout the experimental period. After 2 wks of the prefeeding with high-fat, the rats were divided into two group; high-fat diet group (CON) and high-fat diet +capsaicin (0.014%) group (CAP). The rats were killed by decapitation at 0 hr (rest), 1 hr and 2 hr after treadmill running (27 m/min, 6°). Body weight and epididymal adipose tissue weight were significantly lower in CAP than in CON, but soleus muscle weight was not different between the two groups. Glycogen contents in liver, soleus and gastrocnemius white muscles were significantly lower in CAP than in CON at rest, 1 hr and 2 hr (P<0.05). However, glycogen content in gastrocnemius red muscle was significantly higher in CAP compared with CON at 2 hr after the exercise (P<0.05). The effects of dietary red-pepper with a high-carbohydrate meal (HC) or a high-fat meal (HF) on energy expenditure and respiratory quotient (RQ) during exercise in athletes, 19-21 years of age. A standardized meal was given on the evening prior to the experiment. The subjects had the HC (650 kcal) or the HF (650 kcal) with or without 10 g hot red-pepper for breakfast. During exercise (pedaling for 1 hr at 60% of maximal oxygen consumption, usinf cycling ergometer), expired gas was collected. The HC with hot red-pepper significantly elevated RQ compared to HC without red-pepper. However, HF with red-pepper significantly lowed RQ than HF without red-pepper. These results indicate that capsaicin intake with high-fat diet would decrease glycogen contents in liver and muscle, however, this effect on glycogen metabolism could be changed by muscle type, and hot-red pepper ingestion stimulates exogenous energy substrates with meal.
Key Words: capsaicin, red-pepper, glycogen, RQ, exercise


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