{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,31]],"date-time":"2026-01-31T06:48:52Z","timestamp":1769842132411,"version":"3.49.0"},"reference-count":57,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2021,8,19]],"date-time":"2021-08-19T00:00:00Z","timestamp":1629331200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Caffeine, a natural stimulant, is known to be effective for weight loss. On this basis, we screened the arousal-inducing effect of five dietary supplements with a weight loss effect (Garcinia cambogia, Coleus forskohlii, Camellia sinensis L., Irvingia gabonensis, and Malus pumila M.), of which the G. cambogia peel extract (GC) showed a significant arousal-inducing effect in the pentobarbital-induced sleep test in mice. This characteristic of GC was further evaluated by analysis of electroencephalogram and electromyogram in C57L\/6N mice, and it was compared to that of the positive control, caffeine. Administration of GC (1500 mg\/kg) significantly increased wakefulness and decreased non-rapid eye movement sleep, similar to that of caffeine (25 mg\/kg), with GC and caffeine showing a significant increase in wakefulness at 2 and 6 h, respectively. Compared to that of caffeine, the shorter duration of efficacy of GC could be advantageous because of the lower possibility of sleep disturbance. Furthermore, the arousal-inducing effects of GC (1500 mg\/kg) and caffeine (25 mg\/kg) persisted throughout the chronic (3 weeks) administration study. This study, for the first time, revealed the arousal-inducing effect of GC. Our findings suggest that GC might be a promising natural stimulant with no side effects. In addition, it is preferential to take GC as a dietary supplement for weight loss during the daytime to avoid sleep disturbances owing to its arousal-inducing effect.<\/jats:p>","DOI":"10.3390\/nu13082845","type":"journal-article","created":{"date-parts":[[2021,8,19]],"date-time":"2021-08-19T04:13:54Z","timestamp":1629346434000},"page":"2845","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":11,"title":["Arousal-Inducing Effect of Garcinia cambogia Peel Extract in Pentobarbital-Induced Sleep Test and Electroencephalographic Analysis"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-6269-1551","authenticated-orcid":false,"given":"Duhyeon","family":"Kim","sequence":"first","affiliation":[{"name":"Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong 650-160, Korea"},{"name":"Research and Development Institute, S&D Co., Ltd., Cheongju 28156, Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jinsoo","family":"Kim","sequence":"additional","affiliation":[{"name":"Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong 650-160, Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Seonghui","family":"Kim","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Institute of Food Science, Pukyong National University, Busan 48513, Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Minseok","family":"Yoon","sequence":"additional","affiliation":[{"name":"Research Division of Food Functionality, Korea Food Research Institute, Wanju 55365, Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8448-8837","authenticated-orcid":false,"given":"Minyoung","family":"Um","sequence":"additional","affiliation":[{"name":"Research Division of Food Functionality, Korea Food Research Institute, Wanju 55365, Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Dongmin","family":"Kim","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Institute of Food Science, Pukyong National University, Busan 48513, Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Sangoh","family":"Kwon","sequence":"additional","affiliation":[{"name":"Research and Development Institute, S&D Co., Ltd., Cheongju 28156, Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5951-5832","authenticated-orcid":false,"given":"Suengmok","family":"Cho","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Institute of Food Science, Pukyong National University, Busan 48513, Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2021,8,19]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Torterolo, P., Castro-Zaballa, S., Cavelli, M., and Gonzalez, J. 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