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Influence of dietary spices on the fluidity of erythrocytes in hypercholesterolaemic rats

Rayavara, K. Kempaiah and Krishnapura, Srinivasan (2005) Influence of dietary spices on the fluidity of erythrocytes in hypercholesterolaemic rats. British Journal of Nutrition, 93. pp. 81-91.

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Abstract

<p align="justify">In rats rendered hypercho1estero1aemic by maintaining them on a cholesterol-enriched diet (0.5 %) for 8 weeks, as a result of alteration in membrane structura1 1ipids, erythrocytes were observed to be deformed and become more fragile. This deformity and fragility was partially reversed by the two dietary spice principles, curcumin and capsaicin, and the spice, garlic, by virtue of their ability to lower the extent of hypercho1estero1aemia. A further insight into the factors that might have reduced the fluidity of erythrocytes in hypercho1estero1aemic rats revealed changes in fatty acid profile of the membranes, phospholipid composition of the membrane bilayer, reduced Ca2+,Mg2+-ATpase, and reduction in the sensitivity of erythrocytes to concanavaline A. Dietary capsaicin appeared to counter these changes partially in hypercholestero1aemic rats. Electron spin resonance (ESR) spectra and fluorescence anisotropy parameters also revealed altered fluidity of erythrocytes in hypercho1estero1aemic rats. Dietary capsaicin and curcumin significantly reversed this alteration. Scanning electron microscopic examination revealed that the echinocyte population was increased in the erythrocytes of hypercho1estero1aemic rats, and this was significantly countered by dietary capsaicin.</p>

Item Type: Article
Uncontrolled Keywords: Dietary spices Hypercholesterolaemia Fluidity of erythrocytes Membrane fatty acid profile Phospholipid asymmetry
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 01 Medical sciences > 05 Dietetics
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Sep 2005
Last Modified: 28 Dec 2011 09:25
URI: http://ir.cftri.com/id/eprint/176

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