Mechanism of nonshivering
thermogenesis activation by pepper and cinnamon extracts
Pandit Chaitanya and Anilakumar K.R.
Res. J. Biotech.; Vol. 20(4); 118-128;
doi: https://doi.org/10.25303/204rjbt1180128; (2025)
Abstract
A previous study from our laboratory established the thermogenic potential of pepper
and cinnamon extracts. In this study we tried to further understand the mechanism
by which the two spices were exhibiting their thermogenic potential by studying
the expression level of specific genes, (UCP1, PRDM16, PGC1α and CPTC1) in specific
organs. We also measured the levels of norepinephrine (NOR), free fatty acids (FFA),
thyroid hormone levels in circulation and lastly measured the shivering intensity
in skeletal muscles of cold exposed rats. We observed that treatment with the spices
increased the expression levels of studied genes in specific organs. The up-regulated
genes were indicative of increased BAT content and activity, browning of WAT and
an overall increase in metabolism.
We also noted an increased NOR, FFA and thyroid hormone levels in circulation. Shivering
intensity in muscles of cinnamon treated animals decreased more in comparison to
pepper. Based on our results, we concluded that the two spices increase the overall
heat generation in cold exposed animals by increasing BAT activity, BAT content,
causing browning of WAT and increasing oxidative metabolism. Further understanding
of this orchestered response might throw new light into the existing knowledge of
regulation of the thermogenic process.
