Influence of capsaicin, eugenol, curcumin and ferulic acid on sucrose-induced hypertriglyceridemia in rats.

Srinivasan, M. R. and Satyanarayana, M. N. (1988) Influence of capsaicin, eugenol, curcumin and ferulic acid on sucrose-induced hypertriglyceridemia in rats. Nutrition Reports International, 38 (3). pp. 571-581.

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Abstract

Female Wistar rats, body weight 100 to 130 g, were given a control diet containing casein 18, sucrose 10, maize starch 57 and refined groundnut oil 10% for 1 to 2 weeks followed by a basal diet containing casein 22, sucrose 71 and refined groundnut oil 2% without or with capsaicin 0.15 to 15, eugenol 10 to 450, trans-ferulic acid 10 to 450 or curcumin 10 to 450 mg/100 g feed for 1 week. The sucrose diet increased liver weight, liver triglycerides (TG) and cholesterol contents, decreased liver free fatty acid (FFA) content, increased serum total, very-low-density lipoprotein (VLDL) plus low-density lipoprotein (LDL) and high-density lipoprotein TG, and FFA, and decreased serum VLDL plus LDL cholesterol compared with the starch diet. Dietary inclusion of the test compounds at high or low levels reduced many of the changes caused by the high-sucrose diet.

Item Type:	Article
Uncontrolled Keywords:	Spices-; lipid-metabolism
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 11 Lipid Biochemistry 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	29 Jul 2021 05:34
Last Modified:	29 Jul 2021 05:34
URI:	http://ir.cftri.res.in/id/eprint/8515

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