Effect of red pepper (chillies) and capsaicin on fat absorption and liver fat in rats.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/8590/
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| Title |
Effect of red pepper (chillies) and capsaicin on fat absorption and liver fat in rats.
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| Creator |
Sambaiah, K.
Satyanarayana, M. N. Rao, M. V. L. |
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| Subject |
12 Metabolism
30 Spices/Condiments |
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| Description |
Neither whole red pepper (Capsicum frutescens) nor its major active component, capsaicin (8-methyl,N-vanillyl,6-nonenamide) had any effect on fat absorption in the rat. Red pepper 5% and capsaicin at the equivalent 15 mg/100 g when added to a diet rich in fat and poor in protein had a lipotropic effect similar to choline in reducing fat accumulation in the liver with a concomitant increase in serum total lipids.
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| Date |
1978
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/8590/1/Nutrition%20Reports%20International%2C%20Volume-18%285%20%281978%29%20521-529.pdf
Sambaiah, K. and Satyanarayana, M. N. and Rao, M. V. L. (1978) Effect of red pepper (chillies) and capsaicin on fat absorption and liver fat in rats. Nutrition Reports International, 18 (5). pp. 521-529. |
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