{"created":"2023-05-15T11:33:55.401636+00:00","id":187,"links":{},"metadata":{"_buckets":{"deposit":"2e17e99a-1a21-4902-be94-bfb22ec552a0"},"_deposit":{"created_by":2,"id":"187","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"187"},"status":"published"},"_oai":{"id":"oai:cur-ren.repo.nii.ac.jp:00000187","sets":["2:6:15"]},"author_link":["7573","7572","7568","7569","7570","7571"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2014","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"37","bibliographicPageStart":"33","bibliographicVolumeNumber":"13","bibliographic_titles":[{"bibliographic_title":"Chugokugakuen journal"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Effects of Korean red pepper on lipid metabolism were investigated using the rats. The red pepper was orally administrated as a part of diet. Daily intake of the red pepper decreased plasma triglyceride and deposit fat. The red pepper taken as a diet influences lipid metabolism and may have preventive effects on lifestyle-related disease.","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"中国学園大学/中国短期大学"}]},"item_10002_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"1. Iwai K and Watanebe T: Red Peppers Science of Pungency (2008) Saiwai Shobo (in Japanese).\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"2. Kawata T, Hagihara K and Iwai K: Effects of capsaicin on lipid metabolism in rats fed a high fat diet. J Nutrition (1986) 116, 1272-1278.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"3. Monsereenusorn Y: Subchronic toxicity studies of capsaicin and capsicum in rats. Res Commun Chem Pathol Pharmacol (1983) 41, 95-110.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"4. Negulesco JA, Young RM and Ki P: Capsaicin lowers plasma cholesterol and triglycerides of lagomorphs. Artery (1985) 12, 301-311.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"5. Tsurugizawa T, Nogusa Y, Ando Y and Uneyama H: Different TRPV1-mediated brain responses to intragastric infusion of capsaicin and capsiate. Eur J Neurosci (2013) 38, 3628-3635.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"6. Yoshioka M, St-Pierre S, Drapeau V, Dionne I, Doucet E, Suzuki M and Tremblay A: Effects of red pepper on appetite and energy intake. Br J Nutr (1999) 82, 115-123.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"7. Ludy MJ, Moore GE and Mattes RD: The effects of capsaicin and capsiate on energy balance: critical review and meta-analyses of studies in humans. Chem Senses (2012) 37, 103-102.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"8. Watanabe T, Kawada T, Yamamoto M and Iwai K: Capsaicin, a pungent principle of hot red pepper, evokes catecholamine secretion from the adrenal medulla of anesthetized rats. Biochem Biophys Res Commun (1987) 142, 259-264.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"9. Srinivasan MR and Satyanarayana MN: Effect of capsaicin on skeletal muscle lipoprotein lipase in rats fed high fat diet, Indian J Exp Biol (1989) 10, 910-912.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"10. Cui M, Honore P, Zhong C, Gauvin D, Mikusa J, Hernandez G, Chandran P, Gomtsyan A, Brown B, Bayburt EK, Marsh K, Bianchi B, McDonald H, Niforatos W, Neelands TR, Moreland RB, Decker MW, Lee CH, Sullivan JP and Faltynek CR: TRPV1 receptors in the CNS play a key role in broad-spectrum analgesia of TRPV1 antagonists. J Neurosci (2006) 26, 9385-9393.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"11. Huang SM1, Bisogno T, Trevisani M, Al-Hayani A, De Petrocellis L, Fezza F, Tognetto M, Petros TJ, Krey JF, Chu CJ, Miller JD, Davies SN, Geppetti P, Walker JM and Di Marzo V: An endogenous capsaicin-like substance with high potency at recombinant and native vanilloid VR1 receptors. Proc Natl Acad Sci USA. (2002) 99, 8400-8405.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"12. Srinivasan MR and Chandrasekhara N: Comparative influence of vanillin & capsaicin on liver & blood lipids in the rat. Ind J Med Res (1992) 96, 133-135.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"13. Srinivasan K and Sambaiah K: The effect of spices on cholesterol 7 alpha-hydroxylase activity and on serum and hepatic cholesterol levels in the rat. Int J Vitam Nutr Res (1991) 61, 364-369.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"14. Zhang L, Zhou M, Fang G, Tang Y, Chen Z and Liu X: Hypocholesterolemic effect of capsaiciniods by increased bile acids excretion in ovariectomized rats. Mol Nutr Food Res (2013) 57, 1080-1088.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"15. Lee GR, Shin MK, Yoon DJ, Kim AR, Yu R, Park NH and Han IS: Topical application of capsaicin reduces visceral adipose fat by affecting adipokine levels in high-fat diet-induced obese mice. Obesity (Silver Spring). (2013) 21, 115-122.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"16. Kwon DY, Kim YS, Ryu SY, Cha MR, Yon GH, Yang HJ, Kim MJ, Kang S and Park S: Capsiate improves glucose metabolism by improving insulin sensitivity better than capsaicin in diabetic rats. J Nutr Biochem (2013) 24, 1078-1085.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"17. Ishihara K, Kwon SI, Masuoka N, Nakajima N and Hamada H: One-procedure synthesis of capsiate from capsaicin by lipase-catalyzed dynamic transacylation. World J Microbiol Biotechnol (2010) 26, 1337-1340."}]}]},"item_10002_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"中国学園大学/中国短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11806612","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1348-1452","subitem_source_identifier_type":"ISSN"}]},"item_10002_subject_21":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"490","subitem_subject_scheme":"NDC"}]},"item_10002_text_24":{"attribute_name":"出版者（英）","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Chugokugakuen University / Chugoku Junior Cllege"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Nakamura, Sho"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Hamada, Hiroki"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Moriwaki, Akiyoshi"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Nakamura, Sho","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Hamada, Hiroki","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Moriwaki, Akiyoshi","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-10-04"}],"displaytype":"detail","filename":"13_033_038.pdf","filesize":[{"value":"770.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"13_033_038.pdf","url":"https://cur-ren.repo.nii.ac.jp/record/187/files/13_033_038.pdf"},"version_id":"a41e3f8b-4ff9-4a6e-8ddf-422c6c9c42a0"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Pepper","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Lipid Metabolism","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Diet","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Rat","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Pepper","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Lipid Metabolism","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Diet","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Rat","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"Effects of Korean Red Pepper on Lipid Metabolism in the Rats","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Effects of Korean Red Pepper on Lipid Metabolism in the Rats","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"2","path":["15"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-10-04"},"publish_date":"2018-10-04","publish_status":"0","recid":"187","relation_version_is_last":true,"title":["Effects of Korean Red Pepper on Lipid Metabolism in the Rats"],"weko_creator_id":"2","weko_shared_id":-1},"updated":"2023-05-15T11:52:01.265079+00:00"}