Influence of dietary spices or their active principles on digestive enzymes of small intestinal mucosa in rats.

Platel, K. and Srinivasan, K. (1996) Influence of dietary spices or their active principles on digestive enzymes of small intestinal mucosa in rats. International Journal of Food Sciences and Nutrition, 47 (1). pp. 55-9. ISSN 0963-7486

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Abstract

A few common spices or their active principles, were examined for their possible influence on digestive enzymes of intestinal mucosa in experimental rat. The animals were fed the following diets for 8 weeks: control, curcumin (0.5%), capsaicin (15 mg%), piperine (20 mg%), ginger (50 mg%), cumin (1.25%), fenugreek (2%), mustard (250 mg%) and asafoetida (250 mg%). Dietary curcumin, capsaicin, piperine and ginger prominantly enhanced intestinal lipase activity and also the disaccharidases sucrase and maltase. Dietary cumin, fenugreek, mustard and asafoetida brought about decreases in the levels of phosphatases and sucrase. The positive influences of a good number of spices on these terminal enzymes of digestive process could be an additional feature of species that are generally well recognized to stimulate digestion.

Item Type:	Article
Uncontrolled Keywords:	spices; food additives; terminal enzymes; digestive process
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	16 Sep 2010 05:13
Last Modified:	05 Oct 2018 06:20
URI:	http://ir.cftri.res.in/id/eprint/2243

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