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Effect of red pepper (chillies) and capsaicin on fat absorption and liver fat in rats.
Sambaiah, K. and Satyanarayana, M. N. and Rao, M. V. L. (1978) Effect of red pepper (chillies) and capsaicin on fat absorption and liver fat in rats. Nutrition Reports International, 18 (5). pp. 521-529.
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Nutrition Reports International, Volume-18(5 (1978) 521-529.pdf - Published Version Restricted to Registered users only Download (236kB) |
Abstract
Neither whole red pepper (Capsicum frutescens) nor its major active component, capsaicin (8-methyl,N-vanillyl,6-nonenamide) had any effect on fat absorption in the rat. Red pepper 5% and capsaicin at the equivalent 15 mg/100 g when added to a diet rich in fat and poor in protein had a lipotropic effect similar to choline in reducing fat accumulation in the liver with a concomitant increase in serum total lipids.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | blood-lipids; capsaicin-; LIPOTROPIC-FACTORS; fat- |
| Subjects: | 600 Technology > 01 Medical sciences > 12 Metabolism 600 Technology > 08 Food technology > 30 Spices/Condiments |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 29 Dec 2016 10:21 |
| Last Modified: | 29 Dec 2016 10:21 |
| URI: | http://ir.cftri.res.in/id/eprint/8590 |
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