Hypocholesterolemic effect of red pepper and capsaicin.

Sambaiah, K. and Satyanarayana, M. N. (1980) Hypocholesterolemic effect of red pepper and capsaicin. Indian Journal of Experimental Biology, 18 (8). 898-899, 6 ref..

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Abstract

Red pepper (powder of dried chillies), or an equivalent amount of its active principle, capsaicin, fed at the 5% level, along with cholesterol containing diets to female albino rats prevented a rise in liver cholesterol levels and brought about increased faecal excretion of both free cholesterol and bile acids. Feeding of red pepper also prevented, partially, the rise in serum cholesterol levels.

Item Type:	Article
Uncontrolled Keywords:	CHOLESTEROL-; peppers, hypocholosterolaemic activity of red; peppers, capsaicin hypocholosterolaemic activity of red; BITTER-PRINCIPLES; PEPPERS-; hypocholosterolaemic activity of red peppers; capsaicin hypocholosterolaemic activity of red peppers
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	11 Feb 2022 10:21
Last Modified:	11 Feb 2022 10:21
URI:	http://ir.cftri.res.in/id/eprint/6849

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