Influence of capsaicin,curcumin and ferulic acid in rats fed high fat diets |
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Authors: | M R Srinivasan M N Satyanarayana |
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Institution: | (1) Department of Food Chemistry, Central Food Technological Research Institute, 570 013 Mysore, India |
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Abstract: | Three compounds capsaicin, curcumin and ferulic acid showing hypolipidemic activity have been tested in adult Wistar rats
fed high fat diets. Capsaicin (0.20 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.
This paper was presented at the 55th Annual Meeting of the Society of Biological Chemists (India) held at Trivandrum during
December 15–17th, 1986. |
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Keywords: | Capsaicin curcumin ferulic acid lipids lipoprotein lipase hormone sensitive lipase |
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