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Black pepper fights formation of fat cells

May 8, 2012 - 10:19 By 박한나

Researchers in South Korea say they are unlocking the secret to why black pepper fights fat.

Soo-Jong Um, Ji-Cheon Jeong and colleagues at Sejong University in Seoul said black pepper and the black pepper plant were used for centuries in traditional Eastern medicine to treat gastrointestinal distress, pain, inflammation and other health disorders.

Despite the long medicinal history, scientists know little about how the spice works on the innermost molecular level.

The study, published in the Journal of Agricultural and Food Chemistry, found piperine -- the pungent-tasting substance that gives black pepper its characteristic taste -- blocks the formation of new fat cells.

Using laboratory studies and computer models, the researchers found piperine interferes with the activity of genes that control the formation of new fat cells.

Piperine might also set off a metabolic chain reaction that helps keep fat in check in other ways, the researchers said. (UPI)

 


<한글 기사>

“후추 비만 예방한다”

국내 연구팀이 지난 5일 후추가 지방세포의 생성을 억제시킨다는 결과를 발표했다.

세종대학교의 엄수정과 정지천 연구원은 'Agricultural and Food Chemistry' 저널에서 후추의 독특한 맛이 나게 하는 피페린(piperine) 이라는 성분이 새로운 지방세포 생성을 억제할 수 있다고 전했다.

이 논문은 또 피페린은 새로운 지방세포 생성을 조절하는 유전자 활성을 억제하며 지방세포가 늘지 않게 하는 대사적 연쇄반응을 유발할 수 있다고 밝혔다.