caa a22 4500 388062622 CHVBK 20180307125125.0 cr unu---uuuuu 161130e199812 xx s 000 0 eng 10.1017/S0007114598001597 doi S0007114598001597 pii (NATIONALLICENCE)cambridge-10.1017/S0007114598001597 Effects of red pepper added to high-fat and high-carbohydrate meals on energy metabolism and substrate utilization in Japanese women [Elektronische Daten] The effects of dietary red pepper added to high-fat (HF) and high-carbohydrate (HC) meals on energy metabolism were examined in thirteen Japanese female subjects. After ingesting a standardized dinner on the previous evening, the subjects took an experimental breakfast (1883 kJ) under the following four conditions: HF meal, HF and red-pepper (10 g) meal, HC meal, or HC and red-pepper meal. Palatability of the experimental meals was measured immediately after the meals. Expired air was collected before and for 210 min after the meal to determine energy expenditure and macronutrient oxidation. Diet-induced thermogenesis was significantly higher after the HC meals than after the HF meals. Lipid oxidation was significantly lower and carbohydrate oxidation was significantly higher after the HC meals than after the HF meals. Addition of red pepper to the experimental meals significantly increased diet-induced thermogenesis and lipid oxidation, particularly after the HF meal. On the other hand, carbohydrate oxidation was significantly decreased by the addition of red pepper to the experimental meals. Addition of red pepper to the HC meal increased the perceived oiliness of the meal to the same level as that of the HF meals. These results indicate that red pepper increases diet-induced thermogenesis and lipid oxidation. This increase in lipid oxidation is mainly observed when foods have a HF content whereas the increase in the perceived oiliness of the meal was found under the HC meal conditions. Copyright © The Nutrition Society 1998 Red pepper nationallicence Diet-induced thermogenesis nationallicence Lipid oxidation nationallicence Palatability nationallicence Yoshioka Mayumi Division of Kinesiology, PEPS, Laval University, Ste-Foy, Québec, Canada G1K 7P4 St-Pierre Sylvie Division of Kinesiology, PEPS, Laval University, Ste-Foy, Québec, Canada G1K 7P4 Suzuki Masashige Institute of Health and Sport Sciences, University of Tsukuba, Tsukuba, Ibaraki 305, Japan Tremblay Angelo Division of Kinesiology, PEPS, Laval University, Ste-Foy, Québec, Canada G1K 7P4 British Journal of Nutrition Cambridge University Press 80/6(1998-12), 503-510 0007-1145 80:6<503 1998 80 BJN https://doi.org/10.1017/S0007114598001597 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1017/S0007114598001597 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Yoshioka Mayumi Division of Kinesiology, PEPS, Laval University, Ste-Foy, Québec, Canada G1K 7P4 NATIONALLICENCE 700 1- St-Pierre Sylvie Division of Kinesiology, PEPS, Laval University, Ste-Foy, Québec, Canada G1K 7P4 NATIONALLICENCE 700 1- Suzuki Masashige Institute of Health and Sport Sciences, University of Tsukuba, Tsukuba, Ibaraki 305, Japan NATIONALLICENCE 700 1- Tremblay Angelo Division of Kinesiology, PEPS, Laval University, Ste-Foy, Québec, Canada G1K 7P4 NATIONALLICENCE 773 0- British Journal of Nutrition Cambridge University Press 80/6(1998-12), 503-510 0007-1145 80:6<503 1998 80 BJN CC0 http://creativecommons.org/publicdomain/zero/1.0 nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-cambridge