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Antilithogenic influence of dietary capsaicin and curcumin during experimental induction of cholesterol gallstone in mice

Shubha, Malenahalli C. and Reddy, Raghunatha R. L. and Srinivasan, Krishnapura (2011) Antilithogenic influence of dietary capsaicin and curcumin during experimental induction of cholesterol gallstone in mice. Applied Physiology, Nutrition, and Metabolism, 36 (2). pp. 201-209. ISSN 1715-5312

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Abstract

Spice bioactive compounds, capsaicin and curcumin, were both individually and in combination examined for antilithogenic potential during experimental induction of cholesterol gallstones in mice. Cholesterol gallstones were induced by feeding mice a high-cholesterol (0.5%) diet for 10 weeks. Groups of mice were maintained on a lithogenic diet that was supplemented with 0.015% capsaicin/0.2% curcumin/0.015% capsaicin + 0.2% curcumin. The lithogenic diet that contained capsaicin, curcumin, or their combination reduced the incidence of cholesterol gallstones by 50%, 66%, and 56%, respectively, compared with lithogenic control. This was accompanied by reduced biliary cholesterol and a marginal increase in phospholipid in these spice-fed groups. Increased cholesterol saturation index and cholesterol : phospholipid ratio in the bile caused by the lithogenic diet was countered by the dietary spice compounds. The antilithogenic influence of spice compounds was attributable to the cholesterol-lowering effect of these dietary spices in blood and liver, as well as a moderate increase in phospholipids. Decreased activities of hepatic glutathione reductase and glutathione-S-transferase caused by the lithogenic diet were countered by the combination of capsaicin and curcumin. The increased lipid peroxidation and the decreased concentration of ascorbic acid in the liver that was caused by the lithogenic diet was countered by the dietary spice compounds, individually or in combination. Thus, while the capsaicin and curcumin combination did not have an additive influence in reducing the incidence of cholesterol gallstones in mice, their combination nevertheless was more beneficial in enhancing the activity of hepatic antioxidant enzyme โ”€ glutathione reductase in the lithogenic situation. The antioxidant effects of dietary spice compounds are consistent with the observed reduction in cholesterol gallstones formed under lithogenic condition.

Item Type: Article
Additional Information: Unmapped bibliographic data: M3 - doi: 10.1139/h10-102 [Field not mapped to EPrints] JO - Appl. Physiol. Nutr. Metab. [Field not mapped to EPrints]
Uncontrolled Keywords: antilithogenic potential, Spice bioactive compounds, Cholesterol gallstones
Subjects: 600 Technology > 01 Medical sciences > 13 Nutrition-Human
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Jun 2017 07:04
Last Modified: 27 Jun 2017 07:04
URI: http://ir.cftri.com/id/eprint/11250

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