近十年来有关神经肽的研究,显示了由胃肠道(GI)释放的肽类也可在中枢神经系统(CNS)内合成及释放,并作为神经介质调节进食及体重。一、进食、味觉与神经肽味觉是最古老的感觉系统。其受体位于口腔内,给机体提供食物的味、质、温度等感觉,然后决定取舍。味觉的传递与 P 物质有关,其抑制盐水摄入的作用较大。辣椒素是辣椒咖哩的主要成分,可阻断 P 物质降解,所引起的烧灼感可使内源性鸦片肽升高。内源性鸦片肽与味觉的嗜好有关。 Studies of neuropeptides in the past decade have shown that peptides released by the gastrointestinal tract (GI) are also synthesized and released in the central nervous system (CNS) and regulate food intake and body weight as neurotransmitters. First, eating, taste and neuropeptide taste is the oldest sensory system. Its receptor is located in the mouth, to the body to provide food taste, quality, temperature and other sensations, and then decide to choose. The transfer of taste is related to Substance P, which has a greater effect of inhibiting salt intake. Capsaicin is the main ingredient of pepper curry, which can block the degradation of substance P and cause the burning sensation to increase the endogenous opiate peptide. Endogenous opioid peptides and taste hobby.