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Studies on the influence of dietary spices on food transit time in experimental rats.

Kalpana, Platel and Srinivasan, K. (2001) Studies on the influence of dietary spices on food transit time in experimental rats. Nutrition Research, 21 (9). 1309-1314, 15 ref..

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Abstract

In an animal experiment, the influence of several spices included in the diet, on food transit time was examined. Groups of adult female Wistar rats were maintained for 6 weeks on diets containing (g%): Curcumin (0.5), Capsaicin (0.015), Piperine (0.02), Ginger (0.05), Cumin (1.25), Fenugreek (2.0), Mustard (0.25), Asafoetida (0.25), Ajowan (0.2), Fennel (0.5), Coriander (2.0), Mint (1.0), Garlic (0.5), and Onion (2.0). On the last day, food transit time was monitored by including ferric oxide (0.5%) in the diet as an un-absorbable marker. Time of excretion of colored faeces was noted following time of consumption of the diet with the marker. In general, all the test spices except fenugreek and mustard produced a significant shortening of the food transit time. This influence was more prominent in the case of spices - ginger, ajowan, cumin, piperine coriander and capsaicin.

Item Type: Article
Uncontrolled Keywords: Dietary spices; Food transit time
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 01 Medical sciences > 12 Metabolism
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Jun 2011 09:01
Last Modified: 28 Dec 2011 09:51
URI: http://ir.cftri.com/id/eprint/5751

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