Hypotriglyceridemic effect of dietary vanillin in experimental rats

In view of the well-documented hypocholesterolemic
and hypotriglyceridemic properties of the two bioactive
spice compounds—curcumin and capsaicin—
vanillin, a structural component of these two compounds
was examined for a possible hypolipidemic inXuence in
induced hypercholesterolemic and hypertriglyceridemic
rats. A promising hypotriglyceridemic inXuence of dietary
vanillin incorporated at 0.2 mg % level was evidenced in
normal as well as in sucrose-induced hypertriglyceridemic
rats. Lowering of serum triglyceride was to an extent of
20% and this reduction in serum triglyceride level was
essentially seen in the LDL-VLDL fraction. A further study
was carried out to examine the vanillin dose versus hypotriglyceridemic
eVect relationship in high-fat-fed animals.
Dietary vanillin produced a signiWcant hypotriglyceridemic
eVect at all the dietary levels (0.125, 0.25, 0.5, 1.0, and
5.0 mg/100 g) tested. Lowering of circulatory triglyceride
was accompanied by its parallel increase in liver. Vanillin
at the two higher doses tested, had a remarkable body
weight reducing inXuence, signiWcantly countering the
accumulation of fat in the perirenal adipose tissue.