guardianactual
MuscleChemistry Registered Member
What Is It?
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</br> Stearoyl vanillylamide is a naturally-occurring capsaicin analogue found in red pepper species. Capsaicin is responsible for the hot/burning feeling caused by chili peppers. Unlike capsaicin, stearoyl vanillylamide is nonpungent, meaning it does not impart the “spicy” or irritative effects of capsaicin.
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</br> Target(s):
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</br> Stearoyl vanillylamide, capsaicin and similar compounds activate the transient receptor potential cation channel V1 (TRPV1).
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</br> Research Summary:
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</br> TRPV1 activation stimulates the release of catecholamines such as adrenaline and noradrenaline from the adrenal medulla. [35] Noradrenaline is a major regulator of brown fat activation, through β3 adrenoreceptor activation. Nonpungent capsaicin analogs have been demonstrated to activate brown adipose tissue and increase energy expenditure in a human clinical trial. [36] A systematic review of human clinical trials observed that regular consumption of capsaicinoids increased energy expenditure, and significantly reduced abdominal adipose tissue levels. [37] Chronic TRPV1 activation by dietary TRPV1 agonists can increase phosphorylated levels of protein kinase A (PKA) and endothelial NO synthase (eNOS), causing peripheral vasodilation and a decrease in blood pressure in hypertensive rats. [38]
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</br> The oral administration of TRPV1 agonists prevents adipogenesis and obesity in mice fed a high-fat diet. [39] Stearoyl vanillylamide increased lipolysis and oxidation of free fatty acids in rats, resulting in increased capacity for exercise [40] Some non-pungent capsinoids have also been found to activate TRPA1, another receptor that may be involved in cold detection. [41]
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</br>
</br>
</br> Stearoyl vanillylamide is a naturally-occurring capsaicin analogue found in red pepper species. Capsaicin is responsible for the hot/burning feeling caused by chili peppers. Unlike capsaicin, stearoyl vanillylamide is nonpungent, meaning it does not impart the “spicy” or irritative effects of capsaicin.
</br>
</br> Target(s):
</br>
</br> Stearoyl vanillylamide, capsaicin and similar compounds activate the transient receptor potential cation channel V1 (TRPV1).
</br>
</br> Research Summary:
</br>
</br> TRPV1 activation stimulates the release of catecholamines such as adrenaline and noradrenaline from the adrenal medulla. [35] Noradrenaline is a major regulator of brown fat activation, through β3 adrenoreceptor activation. Nonpungent capsaicin analogs have been demonstrated to activate brown adipose tissue and increase energy expenditure in a human clinical trial. [36] A systematic review of human clinical trials observed that regular consumption of capsaicinoids increased energy expenditure, and significantly reduced abdominal adipose tissue levels. [37] Chronic TRPV1 activation by dietary TRPV1 agonists can increase phosphorylated levels of protein kinase A (PKA) and endothelial NO synthase (eNOS), causing peripheral vasodilation and a decrease in blood pressure in hypertensive rats. [38]
</br>
</br> The oral administration of TRPV1 agonists prevents adipogenesis and obesity in mice fed a high-fat diet. [39] Stearoyl vanillylamide increased lipolysis and oxidation of free fatty acids in rats, resulting in increased capacity for exercise [40] Some non-pungent capsinoids have also been found to activate TRPA1, another receptor that may be involved in cold detection. [41]
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