Influence of capsaicin on the absorption of amino acids and fat in rats.

Sambaiah, K. and Srinivasan, M. R. and Satyanarayana, M. N. and Chandrasekhara, N. (1984) Influence of capsaicin on the absorption of amino acids and fat in rats. Journal of Food Science and Technology, 21 (3). 155-157; 9 ref..

PDF Journal of Food Science and Technology India, Volume-21(3 (1984) 155-157.pdf - Published Version Restricted to Registered users only Download (121kB)

Abstract

Absorption of groundnut oil by adult male Wistar rats was not affected by 1.5 or 4.5 mg capsaicin given by tube with the oil or when included in the diet at 15 mg/100 g for 6 weeks. Absorption of alanine, histidine and glutamic acid was not affected in vivo when capsaicin was added to the diet at 15 mg/100 g for 4 weeks or in everted intestinal sacs prepared from rats given the diet with capsaicin. There was no adverse effect on amino acid absorption when capsaicin was added to the medium at 7.5 or 15.0 mg/100 ml in everted intestinal sacs from rats which had been given a diet without capsaicin.

Item Type:	Article
Uncontrolled Keywords:	Amino-acids; absorption-; capsaicin-; ingestion-; Fat-absorption
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 03 Amino Acid Chemistry 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	21 Jun 2016 11:08
Last Modified:	21 Jun 2016 11:08
URI:	http://ir.cftri.res.in/id/eprint/8551

Actions (login required)

View Item