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Protective effect of dietary capsaicin on induced oxidation of low-density lipoprotein in rats

Kempaiah, R. K. and Manjunatha, H. and Srinivasan, K. (2005) Protective effect of dietary capsaicin on induced oxidation of low-density lipoprotein in rats. Molecular and Cellular Biochemistry, 275. pp. 7-13.

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Abstract

<p align="jusfify">An animal study was carried out to examine the beneficial influence of the known hypocholesterolemic spice principle-capsaicin on the susceptibility of low-density lipoprotein to oxidation in normal and hypercholesterolemic condition. In rats rendered hypercholeterolemic by maintaining them on a cholesterol-enriched diet for eight weeks, inclusion of capsaicin (0.015%) in the diet, produced significant hypocholesterolemic effect. Oxidation of low-density lipoprotein was induced either by copper ion in vitro after its isolation, or by ferrous ion in vivo in experimental rats under either normal or hypercholesterolemic situation and the beneficial effect of dietary capsaicin on the same was evaluated. LDL oxidation was measured by the thiobarbituric acid reactive substances (TBARS) formed and relative electrophoretic mobility of oxidized LDL. Dietary capsaicin was found to be protective to the LDL oxidation in vitro in the case of normal rats as indicated by reduction in TBARS by more than 40%. In the case of LDL isolated from hypercholesterolemic rats the extent of copper induced LDL oxidation was significantly lower than that of LDL isolated from normal rats. Dietary capsaicin did not make any difference in the extent of LDL oxidation in vitro in hypercholesterolemic rats. Ferrous ion induced in vivo oxidation of LDL was 71% lower in capsaicin fed normal rats. In high cholesterol feeding, Fe-induced in vivo oxidation of LDL was 73% lower, while the same was still marginally lower in capsaicin fed hypercholesterolemic rats. Hepatic lipid peroxidation was significantly decreased by dietary capsaicin in normal rats. While a significantly decreased level of lipid peroxidation was observed in hypercholesterolemic rats compared to normal rats, the same was not significantly altered by dietary capsaicin. Results suggest that dietary spice principle capsaicin is protective to LDL oxidation both in vivo and in vitro under normal situation, while in hypercholesterolemic situation where the extent of LDL oxidation is already lowered, capsaicin does not offer any further reduction.</p>

Item Type: Article
Uncontrolled Keywords: capsaicin, hypercholesterolemia, LDL oxidation, lipid peroxidation, low-density lipoprotein
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 18 Flavonoid Chemistry
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 22 Lipid Chemistry
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Aug 2005
Last Modified: 28 Sep 2018 11:23
URI: http://ir.cftri.com/id/eprint/145

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