Effect of black pepper (Piper nigrum Linn) and piperine on growth, blood constituents and organ weight in rats.

Srinivasan, M. R. and Satyanarayana, M. N. (1981) Effect of black pepper (Piper nigrum Linn) and piperine on growth, blood constituents and organ weight in rats. Nutrition Reports International, 23 (5). 871-876; 13 ref..

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Abstract

The food efficiency of rats given black pepper at 0.02 to 0.5% in a synthetic diet was not affected adversely. At 2 and 5% the food efficiency was significantly decreased due mainly to reduced food intake. Piperine (the main pungent principle) at 0.05% in a similar diet did not affect the food efficiency but increased food intake. Black pepper at 2 and 5% and piperine at 0.05% increased liver weight mainly due to higher total and neutral lipids content. The increase in liver total and neutral lipids with 0.5% black pepper, was abolished when the protein content of diet was increased to 18%. With 0.02 of 0.15% black pepper (values corresponding to human intake or 10 times higher) there was no adverse effect on liver weight and liver lipids.

Item Type:	Article
Uncontrolled Keywords:	pepper-; growth-; organs-; blood-composition
Subjects:	600 Technology > 08 Food technology > 11 Food Biochemistry 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	31 Aug 2021 08:03
Last Modified:	31 Aug 2021 08:03
URI:	http://ir.cftri.res.in/id/eprint/8577

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