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Hypotriglyceridemic effect of dietary vanillin in experimental rats

Srinivasan, K. and Platel, K. and Rao, M. V. L. (2008) Hypotriglyceridemic effect of dietary vanillin in experimental rats. European Food Research Technology, 228. pp. 103-108.

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Abstract

In view of the well-documented hypocholesterolemic and hypotriglyceridemic properties of the two bioactive spice compounds—curcumin and capsaicin— vanillin, a structural component of these two compounds was examined for a possible hypolipidemic inXuence in induced hypercholesterolemic and hypertriglyceridemic rats. A promising hypotriglyceridemic inXuence of dietary vanillin incorporated at 0.2 mg % level was evidenced in normal as well as in sucrose-induced hypertriglyceridemic rats. Lowering of serum triglyceride was to an extent of 20% and this reduction in serum triglyceride level was essentially seen in the LDL-VLDL fraction. A further study was carried out to examine the vanillin dose versus hypotriglyceridemic eVect relationship in high-fat-fed animals. Dietary vanillin produced a signiWcant hypotriglyceridemic eVect at all the dietary levels (0.125, 0.25, 0.5, 1.0, and 5.0 mg/100 g) tested. Lowering of circulatory triglyceride was accompanied by its parallel increase in liver. Vanillin at the two higher doses tested, had a remarkable body weight reducing inXuence, signiWcantly countering the accumulation of fat in the perirenal adipose tissue.

Item Type: Article
Uncontrolled Keywords: Body weight reducing effect · Hypolipidemic effect · Lipid profile · Vanillin
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 11 Lipid Biochemistry
Divisions: Dept. of Biochemistry
Depositing User: Dr. Ramesh H.P.
Date Deposited: 02 Jan 2009 09:33
Last Modified: 28 Dec 2011 09:33
URI: http://ir.cftri.com/id/eprint/1721

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