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Influence of curcumin and capsaicin on cholesterol gallstone induction in hamsters and mice.

Hussain, M. S. and Chandrasekhara, N. (1993) Influence of curcumin and capsaicin on cholesterol gallstone induction in hamsters and mice. Nutrition Research, 13 (3). 349-357, 28 ref..

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Abstract

The efficacy of curcumin and capsaicin in reducing the incidence of cholesterol gallstones (CGS), induced experimentally by feeding a lithogenic diet, was examined in weanling mice and hamsters. After feeding the lithogenic diet for the optimal duration of 10 weeks for mice and 6 weeks for hamsters, CGS were found in 100% of mice and hamsters. Feeding a diet containing 0.5% curcumin or capsaicin 5 mg/100 g for 6 weeks to hamsters reduced the incidence of CGS to 44 or 22%, respectively, compared with the lithogenic group (100%). Biliary cholesterol concentrations and cholesterol:phospholipid ratios (C:PL) were markedly reduced by curcumin and capsaicin feeding. Further cholesterol saturation indices (CSI) of the curcumin and capsaicin groups were 0.54 and 0.35, respectively, compared with 1.56 for the lithogenic group. A dose-response study in which mice were fed on a lithogenic diet supplemented with capsaicin 1.5, 5 or 15 mg/100 g showed that a 5-mg containing diet was more effective than the other 2 in reducing CGS incidence, biliary, serum and liver cholesterol, C:PL ratio, and CSI of bile. Hence, curcumin and capsaicin appear to be potent antilithogenic agents.

Item Type: Article
Uncontrolled Keywords: cholelithiasis-; biliary-calculi; cholesterol-; curcumin-; capsaicin-; intake-; spices-; turmeric-
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Jun 2011 07:02
Last Modified: 28 Dec 2011 09:54
URI: http://ir.cftri.com/id/eprint/6535

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