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Influence of dietary spices on adrenal steroidogenesis in rats.

Suresh Babu, P. and Srinivasan, K. (1993) Influence of dietary spices on adrenal steroidogenesis in rats. Nutrition Research, 13 (4). pp. 438-444.

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Adult Wistar rats were fed for 2 months on standard diet (control) or standard diet with curcumin (0.5%), capsaicin (15 mg%), ginger (50 mg%), black pepper (0.5%), cumin (1.25%), mustard (250 mg%), fenugreek (2%) and onion (3%). Adrenal weights in the experimental groups were comparable to controls. Adrenal cholesterol was found to be significantly lower in all the spice-fed rats except the mustard group, suggesting a higher rate of cholesterol turnover to corticosteroid hormones. Cholesterol depletion was accompanied by reduced ascorbic acid content in the adrenals of curcumin, capsaicin, fenugreek and onion fed rats. Urinary excretion of 17-oxo and 17-hydroxy steroids, which are the metabolites of corticosteroids, was significantly higher in the spice-fed groups. The data are indicative of the stimulatory influence of dietary spices on adrenal steroidogenesis.

Item Type: Article
Uncontrolled Keywords: spices-; intake-; adrenal-glands; steroidogenesis-; curcumin-; capsaicin-; ginger-; black-pepper; mustard-; onions-; fenugreek-
Subjects: 600 Technology > 01 Medical sciences > 12 Metabolism
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Mar 2018 06:34
Last Modified: 02 Mar 2018 06:34
URI: http://ir.cftri.com/id/eprint/6536

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