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Less Lethal Weapons, Not Including Taser
Published in Darrell L. Ross, Gary M. Vilke, Guidelines for Investigating Officer-Involved Shootings, Arrest-Related Deaths, and Deaths in Custody, 2018
Christian Sloane, Gary M. Vilke
Oleoresin capsicum is made up of a mixture of fat-soluble phenols called capsinoids. Capsaicin typically makes up to 80–90 percent of these capsinoids and acts both as a direct irritant to nerve endings as well as a stimulant for the release of peripheral neuropeptides. Other capsinoid analogues include nordihydrocapsaicin, nonivamide, dihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin. Capsaicin and dihydrocapsaicin are the two capsaicinoids with the highest sensory values, which are typically expressed in Scoville Heat units. The heat units were derived from an expert taste panel in conjunction with the Scoville Organoleptic Test, first employed in 1912 (Haas et al., 1997).
Three Weeks Daily Intake of Matcha Green Tea Powder Affects Substrate Oxidation during Moderate-Intensity Exercise in Females
Published in Journal of Dietary Supplements, 2021
Mark E. T. Willems, Hillary L. Fry, Majeedah A. Belding, Mojtaba Kaviani
One of the limitations of the present study was that the female participants had a broad range of BMI values, but most were within a narrow range of normal weight. Inoue et al. (2007) observed in 29 individuals that 4-weeks intake of capsinoids affected resting fat oxidation and correlated with BMI. Our narrow range of BMI values may be why no significant correlations were observed between body fat percentage and exercise-induced fat oxidation. Future studies should examine the effects of Matcha on fat oxidation in rest and exercise for females with a broad range of BF%s. Another limitation was that we did not control dietary intake and physical activity levels between follicular phases of menstrual cycle at which female participants were tested for placebo and Matcha conditions.