Influence of capsaicin, curcumin and ferulic acid in rats fed high fat diets.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/4409/
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| Title |
Influence of capsaicin, curcumin and ferulic acid in rats fed high fat diets.
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| Creator |
Srinivasan, M. R.
Sathyanarayana, M. N. |
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| Subject |
11 Lipid Biochemistry
30 Spices/Condiments |
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| Description |
Three compounds capsaicin, curcumin and ferulic acid showing hypolipidemic
activity have been tested in adult Wistar rats fed high fat diets. Capsaicin (0ยท20 mg%) fed to
female rats along with a 30% saturated fat diet lowered the rate of weight gain, liver and
serum triglycerides. In male rats it lowered only the liver and serum total and very low
density and low density lipoprotein triglycerides whether fed continuously for 13 or 8 weeks
after interchanging the control and test diets from the 5th week onwards. Capsaicin fed to
female rats in 30% mixed fat diet increased the rate of weight gain, lowered liver and serum
triglycerides, lowered adipose tissue lipoprotein lipase, elevated the hormone sensitive lipase
and serum free fatty acids. Capsaicin in 30% saturated fat diet lowered both the enzyme
activities to a much lesser extent. Curcumin and ferulic acid (both at 25 mg%) in 30%
saturated fat diet tended to lower the rate of weight gain, liver total lipids and serum triglycerides.
It is of significance that a common dietary compound 'capsaicin' in the range of
human intake triggers lipid lowering action in rats fed high fat diets.
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| Date |
1987
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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/4409/1/J.%20Biosci.%2C%20Vol.%2012%2C%20Number%202%2C%20June%201987%2C%20pp.%20143%E2%80%93152.pdf
Srinivasan, M. R. and Sathyanarayana, M. N. (1987) Influence of capsaicin, curcumin and ferulic acid in rats fed high fat diets. Journal of Biosciences, 12 (2). pp. 143-152. |
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