capsaicin/mayi

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Capsaicin attenuates feeding suppression but not reinforcement by intestinal nutrients.

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During and after a meal, the presence of nutrients in the intestine can be rapidly detected and signaled to the brain via visceral afferents. Intestinal infusions of carbohydrate and fat suppress food intake, and this satiety action is inhibited by capsaicin, a neurotoxin that produces a partial

Antioxidant and antiapoptotic effects of capsaicin against carbon tetrachloride-induced hepatotoxicity in rats.

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The aim of the study was to evaluate the potential hepatoprotective utility of capsaicin against carbon tetrachloride (CCl₄)-induced liver injury and to explore the possible mechanisms whereby this agent mediated its beneficial effects. We randomized 40 rats into four groups for treatment with corn

Neurogenic goblet cell secretion and bronchoconstriction in guinea pigs sensitised to trimellitic anhydride.

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Trimellitic anhydride is a cause of occupational asthma in humans. We have previously found that tracheal instillation of trimellitic anhydride conjugated to guinea pig serum albumin induces acute bronchoconstriction and airway plasma exudation in sensitised animals, responses mediated primarily via

Taste solution consumption by FHH-Chr nBN consomic rats.

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There has been extensive work to elucidate the behavioral and physiological mechanisms responsible for taste preferences of the rat but little attempt to delineate the underlying genetic architecture. Here, we exploit the FHH-Chr n(BN)/Mcwi consomic rat strain set to identify chromosomes carrying

Transient overconsumption of novel foods by deafferentated rats: effects of novel diet composition.

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We recently demonstrated that capsaicin-treated rats consume more of an unfamiliar high-fat diet than vehicle-treated controls, but only on initial exposure (Chavez et al, 1997). We hypothesized that negative feedback signals carried by capsaicin-sensitive visceral afferents are critical for the

Calcium-deprived rats avoid sweet compounds.

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To characterize the link between calcium status and sweet solution intake, rats fed a diet containing 25 mmol Ca2+/kg (Ca-25, low calcium) or 150 mmol Ca2+/kg (Ca-150, control) were given 48-h two-bottle tests with a choice between water and various concentrations of a nutrient (sucrose, Polycose,

Preferences of 14 rat strains for 17 taste compounds.

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Two-bottle choice tests were used to assess the taste preferences of 8 male and 8 female rats from 3 outbred strains (SD, LE, WI) and 11 inbred strains (BN, BUF, COP, DA, Dahl-S, F344, FHH, LEW, Noble, PVG, SHR). Each rat received a series of 109 48-h tests with a choice between water and a "taste

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