Spices as beneficial hypolipidemic food adjuncts: a review.

Srinivasan, K. and Sambaiah, K. and Chandrasekhara, N. (2004) Spices as beneficial hypolipidemic food adjuncts: a review. Food Reviews International, 20 (2). pp. 187-220.

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Abstract

The spices fenugreek, garlic, ginger, onion, red pepper, and turmeric are effective as hypocholesterolemics under conditions of experimentally induced hypercholesterolemia and hyperlipidemia. Furthermore, fenugreek is effective in human diabetics, whereas garlic and onion are effective in humans with induced lipemia. Capsaicin and curcumin, the active principles of red pepper and turmeric, respectively, are also documented to be efficacious even at doses comparable to calculated human intake. Capsaicin, curcumin, fenugreek, ginger, and onion are understood to cause an enhanced biliary secretion of bile acids also. Considerable human experimentation has been done with garlic and onion, but similar evaluation of the four other spices needs to be done. Limited information is also available on the hypolipidemic influence of spice combinations. Among these six spices, beneficial effects on lipid metabolism would probably be in the order: garlic > onion > red pepper/ capsaicin > turmeric/ curcumin > fenugreek > ginger. The mechanisms underlying the hypocholesterolemic and hypotriglyceridemic influence of these spices have also been fairly well understood.

Item Type:	Article
Uncontrolled Keywords:	HEALTH; REVIEWS; SPICES; HYPOLIPAEMIC-ACTIVITY
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Dept. of Biochemistry
Depositing User:	Users 197 not found.
Date Deposited:	03 Jun 2011 10:30
Last Modified:	03 Jun 2011 10:30
URI:	http://ir.cftri.res.in/id/eprint/7545

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