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Updated: May 16, 2025

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用行为温度调节分析评估小鼠的食后热感:肉类物种及其分量的差异

Jun-Ichi Wakamatsu1, Yeying Tan2, Seiya Kato2

  • 1Graduate School of Agriculture, Hokkaido University, Kita-ku Kita-9 Nishi-9, 060-8589, Sapporo, Japan; Research Faculty of Agriculture, Hokkaido University, Kita-ku Kita-9 Nishi-9, 060-8589, Sapporo, Japan.

Journal of thermal biology
|April 3, 2025
PubMed
概括

肉提取物和脂肪显著影响食后热感,马肉提取物诱发凉爽感觉. 在中国传统医学 (TCM) 中,肉的热性取决于成分及其数量.

关键词:
行为温度调节胖胖胖的 胖胖的 胖胖的肉类 肉类 肉类吃饭后的热感 吃饭后的热感传统的中国医学是传统的中国医学.

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Thermosensation01:43

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Peripheral thermosensation is the perception of external temperature. A change in temperature (on the surface of the skin and other tissues) is detected by a family of temperature-sensitive ion channels called Transient Receptor Potential, or TRP, receptors. These receptors are located on free nerve endings. Those detecting cold temperatures are closer to the surface of the skin than the nerve endings detecting warmth. These thermoTRP channels, while temperature selective, have relatively...
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