Effects of Carvacrol and Volatile Fraction of Winter Savory (Satureja montana L.) on Body Temperature in Humans Who Experience Cold Sensitivity

Hideki Masuda; Noriyuki Mow; Yoko Matsui; Keiko Tsukiyama; Osamu Nishimura; Shunsuke Takeuchi; Yuko Terada; Tatsuo Watanabe; Tomonori Nadamoto

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Effects of Carvacrol and Volatile Fraction of Winter Savory (Satureja montana L.) on Body Temperature in Humans Who Experience Cold Sensitivity

机译：香芹酚和冬季咸味（Satureja montana L.）的挥发分对感冒的人的体温的影响

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Ingestion of winter savory extract has been reported to inhibit the decrease in peripheral body temperature in people who experience cold sensitivity. However, the active ingredients underlying this effect are not known. We sought to elucidate the effects of the volatile components of winter savory on body temperature. Carvacrol (the main volatile component and a transient receptor potential channel ankyrin 1 (TRPA1) agonist in winter savory) increased core body temperature, but did not inhibit the decrease in peripheral body temperature after ingestion. In addition, the volatile fraction of winter savory (which contained various components in addition to carvacrol) induced not only an increase in core body temperature, but also inhibited the decrease in peripheral body temperature. These results suggest that the volatile components in winter savory may be effective for alleviating cold sensitivity, and that carvacrol is one of the active ingredients in winter savory.

机译：据报道，摄入冬季咸味提取物可抑制感冒患者的外周温度下降。但是，尚不知道影响这种作用的活性成分。我们试图阐明冬季咸味的挥发性成分对体温的影响。香芹酚（冬季咸味中的主要挥发性成分和瞬时受体电位通道锚蛋白1（TRPA1）激动剂）可提高核心体温，但并未抑制摄入后外周体温的下降。此外，冬季咸味的挥发性部分（除香芹酚外还含有各种成分）不仅引起核心体温升高，而且抑制了外围体温降低。这些结果表明，冬季咸味中的挥发性成分可有效减轻感冒，并且香芹酚是冬季咸味中的有效成分之一。

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来源
《Food science and technology research》 |2013年第6期|1085-1092|共8页
作者
Hideki Masuda; Noriyuki Mow; Yoko Matsui; Keiko Tsukiyama; Osamu Nishimura; Shunsuke Takeuchi; Yuko Terada; Tatsuo Watanabe; Tomonori Nadamoto;
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作者单位

Laboratory of Health Materials, Ogawa & Company, Ltd., 15-7 Chidori, Urayasu, Chiba 279-0032, Japan;

School of Human Cultures, University ofShiga Prefecture, 2500 Hassaka, Hikone, Shiga 522-8533, Japan;

Laboratory of Health Materials, Ogawa & Company, Ltd., 15-7 Chidori, Urayasu, Chiba 279-0032, Japan;

School of Human Cultures, University ofShiga Prefecture, 2500 Hassaka, Hikone, Shiga 522-8533, Japan;

Laboratory of Health Materials, Ogawa & Company, Ltd., 15-7 Chidori, Urayasu, Chiba 279-0032, Japan;

School of Food and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka, Shizuoka 422-8526, Japan;

School of Food and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka, Shizuoka 422-8526, Japan;

School of Food and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka, Shizuoka 422-8526, Japan;

School of Human Cultures, University ofShiga Prefecture, 2500 Hassaka, Hikone, Shiga 522-8533, Japan;

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收录信息美国《科学引文索引》(SCI);
原文格式 PDF
正文语种 eng
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关键词
winter savory; carvacrol; volatile; TRPA1; body temperature; humans; cold sensitivity;

机译：冬季美味香芹酚;易挥发TRPA1;体温;人类;冷感;

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1. Contribution of Volatile Components in Winter Savory (Satureja montana L.) to Changes in Body Temperature in Humans Who Experience Cold Sensitivity [J] . Masuda Hideki, Mori Noriyuki, Matsui Kaori, Food science and technology research . 2016,第1期

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2. Effects of Winter Savory {Satureja montana L.) on Peripheral Body Temperature of People Who Experience a 'Feeling of Cold' {Hie-Sho) [J] . Hideki Masuda, Noriyuki Mori, Saori Hirooka, Food science and technology research . 2011,第5期

机译：冬季美味{Satureja montana L.}对经历“冷感”的人外周温度的影响{Hie-Sho}
3. Different Contribution of Non-volatile and Volatile Components in Winter Savory (Satureja montana L.) to Changes in Human Body Temperature [J] . Masuda Hideki, Mori Noriyuki, Hirobe Yuka, Food science and technology research . 2016,第6期

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Effects of Carvacrol and Volatile Fraction of Winter Savory (Satureja montana L.) on Body Temperature in Humans Who Experience Cold Sensitivity

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