Temporal Interactions between Oral Irritants: Piperine, Zingerone, and Capsaicin
نویسندگان
چکیده
منابع مشابه
Individual differences in perception of bitterness from capsaicin, piperine and zingerone.
It was recently shown that in some subjects capsaicin can evoke bitterness as well as burning and stinging, particularly in the circumvallate (CV) region of the tongue. Because perception of bitterness from capsaicin is characterized by large individual differences, the main goal of the present study was to learn whether people who taste capsaicin as bitter also report bitterness from structura...
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BACKGROUND & OBJECTIVES Curcumin, capsaicin and piperine--the bioactive compounds present in spices--turmeric (Curcuma longa), red pepper (Capsicum annuum) and black pepper (Piper nigrum) respectively, have a considerable portion of structural homology. Tissue distribution and elimination of these three structurally similar bioactive compounds was examined following their oral intake in rats. ...
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Multiple local neuronal circuits support different, discrete frequencies of network rhythm in neocortex. Relationships between different frequencies correspond to mechanisms designed to minimise interference, couple activity via stable phase interactions, and control the amplitude of one frequency relative to the phase of another. These mechanisms are proposed to form a framework for spectral i...
متن کاملModification by capsaicin and compound 48/80 of dye leakage induced by irritants in the rat.
Concentration-related dye leakage produced by intracutaneous injections of irritants was measured in rats by an Evans blue technique. 2 In rats pretreated with a total dose of 50 mg capasaicin over 4 days, the response to capsaicin, formalin, HCl, KCl, prostaglandin E1, bradykinin and bradykinin with prostglandin E1 (10(-6) M) were greatly reduced, the responses to histamine and 5-hydroxytrypta...
متن کاملPerceived irritation during ingestion of capsaicin or piperine: comparison of trigeminal and non-trigeminal areas.
The aim of this study was to investigate the perception of chemosensory irritation in the oropharyngeal region during the ingestion of irritants. In two experiments subjects sipped and swallowed small samples of an ascending concentration series of capsaicin or piperine and rated the intensity of sensations or irritation perceived at four locations: the anterior tongue, the posterior tongue, th...
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ژورنال
عنوان ژورنال: Chemical Senses
سال: 2007
ISSN: 1464-3553,0379-864X
DOI: 10.1093/chemse/bjm014