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首页> 外文期刊>Food science and technology research >Different Contribution of Non-volatile and Volatile Components in Winter Savory (Satureja montana L.) to Changes in Human Body Temperature
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Different Contribution of Non-volatile and Volatile Components in Winter Savory (Satureja montana L.) to Changes in Human Body Temperature

机译：冬季美味（Satureja montana L.）中非易失性和挥发性成分对人体温度变化的不同贡献

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摘要

Winter savory extract (WSE) is composed of volatile and non-volatile fractions (WSV and WSN, respectively). We have reported that winter savory volatiles such as WSV, carvacrol or thymol (primary and second components in WSV, respectively) contributed to changes in body surface temperature and core body temperature (BST and CBT, respectively) in humans. In this study, we examined WSN, whose effects on body temperature are unclear, and the mixture of WSN with winter savory volatiles, which likely have a different mechanism of action compared with WSN. WSN ingestion inhibited the decrease in wrist and finger BST, whereas mixtures increased the affected skin parts. Furthermore, the onset of effects at the periphery after mixture ingestion was faster than that after WSN ingestion. These results suggest that volatiles added to WSN greatly influence not only the balance of heat production and transfer, but also the rapid onset of effects at the periphery.
机译：冬季咸味提取物（WSE）由挥发性成分和非挥发性成分（分别为WSV和WSN）组成。我们已经报道过冬季咸味挥发物，例如WSV，香芹酚或百里酚（分别在WSV中的主要成分和次要成分）促成了人体体表温度和核心体温的变化（分别为BST和CBT）。在这项研究中，我们检查了WSN（其对体温的影响尚不清楚）以及WSN与冬季咸味挥发物的混合物，这些混合物与WSN可能具有不同的作用机理。 WSN的摄入抑制了手腕和手指BST的降低，而混合物则增加了受影响的皮肤部位。此外，混合物摄入后，周围环境的发作比WSN摄入后更快。这些结果表明，添加到WSN中的挥发物不仅极大地影响了热量产生和传递的平衡，而且还极大地影响了周围环境的影响。

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