Food components activating capsaicin receptor TRPV1 (transient receptor potential vanilloid 1)

Capsaicin, a pungent principle of hot pepper, enhances body heat production through capsaicin receptor (TRPV 1, transient receptor potential vanillold 1) activation, stimulating adrenal sympathetic nerves and inducing adrenaline secretion, resulting in reduction of body fat. The aim of this study is to find food components having thermogenic action by the use of TRPV1-expressing cells. Traditional Chinese medicine classify food nature into five categories (hot, warm, neutral, cool, and cold). Of foods having hot/warm and cool/cold nature, we selected 19 foods. They were freed-dried and extracted with hexane, ethyl acetate and methanol, successively. All extracts were subjected to TRPV 1 activation test. Mainly, TRPV I activity was found in hexane extracts. In hot/warm foods, several Allium species showed activity. Some cool/cold food also exhibited activity. We found 1-monoacylglycerols as one of activities.