Effect of Caffeine and Capsaicin on the Blood Glucose Levels of Obese/Diabetic KK-A[y] Mice

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  • Okumura Tomoyuki
    Laboratory of Biofunctional Material Chemistry, Faculty of Fisheries Sciences, Hokkaido University
  • Tsukui Takayuki
    Laboratory of Biofunctional Material Chemistry, Faculty of Fisheries Sciences, Hokkaido University
  • Hosokawa Masashi
    Laboratory of Biofunctional Material Chemistry, Faculty of Fisheries Sciences, Hokkaido University
  • Miyashita Kazuo
    Laboratory of Biofunctional Material Chemistry, Faculty of Fisheries Sciences, Hokkaido University

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  • Effect of Caffeine and Capsaicin on the Blood Glucose Levels of Obese/Diabetic KK-<i>A<sup>y</sup></i> Mice

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The present study is aimed to measure the effect of caffeine and capsaicin on the blood glucose level of obese/diabetic model mice. The blood glucose level of KK-Ay obese/diabetic mice decreased significantly after dietary supplementations with less than 0.031% caffeine and less than 0.0042% capsaicin, while both food ingredients and the combination had little effect on body weight gain and abdominal white adipose tissue (WAT) weight at this dose. The blood glucose level of the control mice was 234.4 mg/dL at 10 days after feeding and it increased to 500.6 mg/dL after 28 days, while levels after intake of caffeine, capsaicin, and both together increased from 180, 131.6, and 140 mg/dL to 183.7, 255.1, and 151.6 mg/dL, respectively. The anti-diabetic activity of caffeine and capsaicin was confirmed by a decrease in total drinking water and in the blood insulin level.

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