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首页> 外文期刊>Food science and technology research >Contribution of Volatile Components in Winter Savory (Satureja montana L.) to Changes in Body Temperature in Humans Who Experience Cold Sensitivity
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Contribution of Volatile Components in Winter Savory (Satureja montana L.) to Changes in Body Temperature in Humans Who Experience Cold Sensitivity

机译：冬季咸味（Satureja montana L.）中挥发性成分对经历冷敏感的人的体温变化的贡献

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We have reported that ingestion of the volatile fraction of winter savory (WSV) increased core body temperature (CBT), inhibited the decrease in body surface temperatures (BSTs) of the wrist, finger and ankle, and increased BSTs of the forehead and neck in humans who experience cold sensitivity. We also showed that carvacrol, a main component of WSV, contributed to the CBT-increase, but not to the inhibition of BSTs-decreases. Therefore, to elucidate the components in WSV affecting BST, we studied the effects of thymol, the second major component of WSV, on body temperature. Thymol ingestion inhibited BSTs-decreases of the wrist and finger. Moreover, changes in BST and CBT by a mixture of thymol and carvacrol were similar to those by WSV. These results suggest that thymol might facilitate heat transfer from the body's core to the surface, and that the combination of thymol and carvacrol greatly contributed to BST- and CBT-changes by WSV.
机译：我们已经报告说，摄入冬季咸味（WSV）的挥发性成分会增加核心体温（CBT），抑制手腕，手指和脚踝的体表温度（BSTs）降低以及前额和颈部的BSTs升高。感冒的人。我们还表明香芹酚是WSV的主要成分，有助于CBT的增加，但对抑制BST的减少没有贡献。因此，为了阐明WSV中影响BST的成分，我们研究了WSV的第二主要成分百里酚对体温的影响。百里香酚的摄入抑制了手腕和手指的BSTs降低。此外，百里香酚和香芹酚的混合物对BST和CBT的变化与WSV相似。这些结果表明，百里香酚可能促进热量从人体核心传递到表面，并且百里香酚和香芹酚的组合极大地促进了WSV对BST和CBT的改变。

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