• Search Research Projects
  • Search Researchers
  • How to Use
  1. Back to project page

2000 Fiscal Year Final Research Report Summary

A novel compounds of capsaicinoid-like substances in the capsicum fruit and their physical activities in human body.

Research Project

Project/Area Number 10460015
Research Category

Grant-in-Aid for Scientific Research (B).

Allocation TypeSingle-year Grants
Section一般
Research Field 園芸・造園学
Research InstitutionKYOTO UNIVERSITY

Principal Investigator

YAZAWA Susumu  Kyoto University, Grd.School of Agriculture Professor, 農学研究科, 教授 (90026550)

Co-Investigator(Kenkyū-buntansha) WATANABE Tatsuo  University of Shizuoka School of Food and Science Associate Professor, 食品栄養科学部, 助教授 (10210915)
FUSHIKI Tohru  Kyoto University, Grd.School of Agriculture Professor, 農学研究科, 教授 (20135544)
Project Period (FY) 1998 – 2000
KeywordsCapsicum / Capsaicinoid-like Substance / Capsinoid / Fatty Metabolism / Calorification / Oxygen Consumption / Suppress of body Fat
Research Abstract

The layer chromatograhy (TLC) of extracts 'CH-19Sweet' (Capsicum annuum) fruit, which had been selected and fixed from the hot cultivar 'CH-19Hot', gave two capsaicinoid-like substances. These substances are different from capsainoids in their Rf values on TLC, they show the same coloring reactiom as capsaicinoids. Also it is observed that they were formed and accumulated on the placenta of 'CH-19Sweet'. These substaces were identified by ^1H-NMR method, and they consisted of newly found compouds, as brached non-saturated fatty acid ester combined with vanilly alcohol, and other is that having a saturated fatty acid moiety. We gave a name of capsinoid to the novel compoud. The dry fruit of CH-19Sweet, which is crushed and in wrapped in amedical wafer, were eaten by a subject. The temmperature of skin rose 1.4C about 30 minutes after feeding, and the same effect of capsinoid was showed on rat. Moreover, capsinoid had an effect on mice and rat, decrease of fat, increase of adolenaline in the blood, anodyne etc. And also in the human body capsinoid influenced on increase of body temmperature and oxygen consumption. The fruit harvest of 'CH-19Sweet' is best 20〜30 days after anthesis and the fruit storage should be conducted under 5C.
It is suggested in our experiments that the fruit of 'CH-19Sweet' is available for functional food materials.

  • Research Products

    (14 results)

All Other

All Publications (14 results)

  • [Publications] K.M.Kim,T Fushiki et al.: "Sroimming capacity of mice is increased by oral addinistration of a nonpungent capsaicin analog, stearoyl vanillyamide"Amer.Soc.Nutr.Sci.. 128. 1978-1983 (1998)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] K.Kobata,S.Yazawa,T.Watanabe et al.: "Novel capsaicinoid-like substances, Capsiate and dihydrocapsiate, from the fruit of a nonpungent cultivar 'CH-19 sweet'"Jour.Agr.Food Chemistry. 46. 1695-1697 (1998)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] T.Watanabe,K.Kobata,S.Yazawa et al.: "Nordihydrocapsiate, a new capsinoid from the fruit of nonpungent pepper, Capsicum annuum."Jour.Natural Products. 62. 335-336 (1999)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] 矢澤進,丹羽昌二: "トウガラシに含まれるカプサイシノイド類似新規物質の果実内生成"園芸学会雑誌. 68(別1). 240 (1999)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] 矢澤進,前田智: "トウガラシ'CH-19甘'の果実発育に伴う胎座組織でのカプシノイド生成ならびに収穫時期の異なる果実のカプシノイド含量"園芸学会雑誌. 69(別1). 230 (2000)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] K.Ohnuki,S.Yazawa,T.Fushiki et al.: "A single and long-term effect of capsiate, non-pungent capsaicin analog, on thermogenesis and fat accumulation"Life Sciences. (印刷中). (2001)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] 岩井,渡辺,矢澤,伏木 他: "トウガラシ-辛味の科学"幸書房(東京). 261 (2000)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] K.M.Kim, T.Fushiki and et al.: "Swimming capacity of mice is increased by oral addinistration of a nonpungent capsaicin analog, stearoyl vanillyamide."Amer.Soc, Nutr.Sci.. 128. 1978-1983 (1998)

    • Description
      「研究成果報告書概要(欧文)」より
  • [Publications] K.Kobata, S.Yazawa, T.Watanabe and et al.: "Novel capsaicinoid-like substances, Capsiate and dihydrocapsiate, from the fruit of a nonpungent cultivar CH-19 Sweet."Jour.Agr.Food Chemistry. 46. 1695-1697 (1998)

    • Description
      「研究成果報告書概要(欧文)」より
  • [Publications] T.Watanabe, K.Kobata, S.Yazawa and et al.: "Nordihydrocapsiate, a new capsinoid from the fruit of nonpungent pepper, Capsicum annuum."Jour.Natural Products. 62. 335-336 (1999)

    • Description
      「研究成果報告書概要(欧文)」より
  • [Publications] S.Yazawa and S.Niwa: "Biosynthesis of a new capsaicinoid-like substance in the fruit of pepper."J.Japan.Soc.Hort.Sci.. 67(10). 240 (1999)

    • Description
      「研究成果報告書概要(欧文)」より
  • [Publications] S.Yazawa and S.Maeda: "Capsinoid synthesis in the placenta of CH-19 Sweet and capsinoid content in the fruit harvested at different season."J.Japan.Soc.Hort.Sci.. 69(1). 230 (2000)

    • Description
      「研究成果報告書概要(欧文)」より
  • [Publications] K.Ohnuki, S.Yazawa, T.Fushiki and et al.: "A single and long-term effect of capsiate, non-pungent capsaicin analog, on thermogenesis and fat accumulation."Life Sciences. (in press). (2001)

    • Description
      「研究成果報告書概要(欧文)」より
  • [Publications] K.Iwai, T.Watanabe, S.Yazawa, T.Fushiki and et al.: "Pepper-Science of pungency"Saiwai Shobou (Tokyo). 261 (2000)

    • Description
      「研究成果報告書概要(欧文)」より

URL: 

Published: 2002-03-26  

Information User Guide FAQ News Terms of Use Attribution of KAKENHI

Powered by NII kakenhi