Acute effects of mustard, horseradish, black pepper and ginger on energy expenditure, appetite, ad libitum energy intake and energy balance in human subjects

• Published in: British journal of nutrition Vol. 109; no. 3; pp. 556 - 563
• Main Authors: Gregersen, N. T., Belza, A., Jensen, M. G., Ritz, C., Bitz, C., Hels, O., Frandsen, E., Mela, D. J., Astrup, A.
• Format: Journal Article
• Language: English
• Published: Cambridge, UK Cambridge University Press 14.02.2013
• Subjects: acute effects; Adolescent; Appetite; Appetite Regulation; Armoracia - chemistry; Behaviour, Appetite and Obesity; Biological and medical sciences; black pepper; Blood pressure; body mass index; Cross-Over Studies; Denmark; diastolic blood pressure; Diet; Diet - adverse effects; Energy balance; Energy Intake; Energy Metabolism; Feeding. Feeding behavior; food composition; Fundamental and applied biological sciences. Psychology; ginger; Heart rate; horseradish; hot peppers; Humans; Hyperphagia - prevention & control; Lunch; Male; males; Mustard Plant - chemistry; Obesity; Piper nigrum - adverse effects; placebos; Postprandial Period; Single-Blind Method; Spices; Spices - adverse effects; thermic effect of food; Thermogenesis; Vegetables; Vertebrates: anatomy and physiology, studies on body, several organs or systems; Weight control; Young Adult; Zingiber officinale - chemistry; Denmark; Placebo-controlled studies; Randomised studies; Bioactive components; Diet-induced thermogenesis; Appetite; Human; Thermogenesis; Nutrition; Diet; Feeding

Chilli peppers have been shown to enhance diet-induced thermogenesis (DIT) and reduce energy intake (EI) in some studies, but there are few data on other pungent spices. The primary aim of the present study was to test the acute effects of black pepper (pepper), ginger, horseradish and mustard in a...