Kırmızıbiber Tüketiminin Enerji Harcanması, Yağ Oksidasyonu ve İştah Üzerine Akut Etkilerinin Belirlenmesi
Özet
Tuncil, E., Determination of Acute Effects of Red Pepper Consumption on Energy Expenditure, Fat Oxidation and Appetite, Hacettepe University Graduate School of Health Science, Master of Science Thesis in Dietetic Programme, Ankara, 2018. The aim of this study was to observe the acute effects of red pepper on energy expenditure, fat oxidation and appetite in different doses added to a single meal. The study was conducted on 12 healty male volunteers aged between 18-50 years old. Volunteers participated in three single-blind, randomized and crossover visits with at least one week washout period between them. Volunteers received test meal with 0 g (control), 1 g or 10 g of red pepper on each visit in a randomized order. Preprandial (baseline) and postprandial (t = 0, 15, 30, 45, 60, 75 and 90 min) vital signs and appetite parameters were recorded. The data of energy expenditure, fat oxidation and respiratory quotient were obtained by measurements made with indirect calorimetry before (baseline) and after intervention at the 15, 45, 75 and 105 min. Energy expenditure were found to be significantly higher in all measurements made up to 105 min with both 1 g and 10 g red pepper consumption (p <0.05). Only 10 g red pepper consumption significantly increased satiety scores (p=0.003) and significantly reduced prospective food consumption scores (p=0.003) compared to the control. Systolic blood pressure was significantly increased with 1 g red pepper at 15 min (p=0.043), 30 min (p=0.041) and 75 min (p=0.021), while it was significantly increased with 10 g red pepper immediately after meal (p = 0.037), at 60 min (p=0.045) and 75 min (p=0.025). There was a significant increase in skin temperature between 15 to 30 min with both 1 g and 10 g red pepper (p <0.05). Core body temperature was significantly higher at all measurements up to 90 min with 10 g red pepper consumption compared to control, on the other hand, there was a significant increase only at 15 and 30 with 1 g pepper consumption (p <0.05). There was no significant change in fat oxidation, respiratory quotient, pulse or diastolic blood pressure values (p> 0.05). It is concluded that different doses of red pepper may affect energy expenditure and appetite.
