Influence of dietary spices on adrenal steroidogenesis in rats.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/6536/
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| Title |
Influence of dietary spices on adrenal steroidogenesis in rats.
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| Creator |
Suresh Babu, P.
Srinivasan, K. |
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| Subject |
12 Metabolism
30 Spices/Condiments |
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| Description |
Adult Wistar rats were fed for 2 months on standard diet (control) or standard diet with curcumin (0.5%), capsaicin (15 mg%), ginger (50 mg%), black pepper (0.5%), cumin (1.25%), mustard (250 mg%), fenugreek (2%) and onion (3%). Adrenal weights in the experimental groups were comparable to controls. Adrenal cholesterol was found to be significantly lower in all the spice-fed rats except the mustard group, suggesting a higher rate of cholesterol turnover to corticosteroid hormones. Cholesterol depletion was accompanied by reduced ascorbic acid content in the adrenals of curcumin, capsaicin, fenugreek and onion fed rats. Urinary excretion of 17-oxo and 17-hydroxy steroids, which are the metabolites of corticosteroids, was significantly higher in the spice-fed groups. The data are indicative of the stimulatory influence of dietary spices on adrenal steroidogenesis.
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| Date |
1993
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/6536/1/NUTRITION%20RESEARCH%2C%20Vol.%2013%2C%20pp.%20435-444%2C%201993.pdf
Suresh Babu, P. and Srinivasan, K. (1993) Influence of dietary spices on adrenal steroidogenesis in rats. Nutrition Research, 13 (4). pp. 438-444. |
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