Lipotrope like activity of red pepper.

Sambaiah, K. and Satyanarayana, M. N. (1982) Lipotrope like activity of red pepper. Journal of Food Science and Technology, 19 (1). 30-31, 8 ref..

PDF JFST_Vol.19(1)_30-31.pdf Restricted to Registered users only Download (117kB)

Abstract

When red pepper (Capsicum frutescens) at 5% or an equivalent amount of its active principle capsaicin at 15 mg% level was fed to rats along with chlorine-free diet, the increase in liver neutral lipids was significantly lower than in rats not fed red pepper or capsaicin. However, paprika (Capsicum annuum) which contains very little capsaicin when fed at 5% level did not show this effect.

Item Type:	Article
Uncontrolled Keywords:	BITTER-PRINCIPLES; peppers capsaicin, lipotropic activity from red; HEALTH-; PEPPERS-; lipotropic activity from red peppers capsaicin
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	05 Oct 2010 09:12
Last Modified:	28 Dec 2011 09:55
URI:	http://ir.cftri.res.in/id/eprint/6745

Actions (login required)

View Item