Influence of red pepper and capsaicin on growth, blood constituents and nitrogen balance in rats.

Srinivasan, M. R. and Sambaiah, K. and Satyanarayana, M. N. and Rao, M. V. L. (1980) Influence of red pepper and capsaicin on growth, blood constituents and nitrogen balance in rats. Nutrition Reports International, 21 (3). 455-467, 22 ref..

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Abstract

Feeding of red pepper to albino rats at levels 0.5, 1,0, 2.0 and 5.0% in a synthetic diet, caused no adverse effect on growth. However, a significant increase in food intake, weight gain and food efficiency ratio (FER) over the control was observed at the highest level. Feeding equivalent amounts of the active principle of red pepper 'capsaicin' or its synthetic analogue at the highest level (15 mg%) lowered significantly the food intake, weight gain and FER at 4 wk. The lowering persisted at 8 wk of feeding with the synthetic analogue whereas, with the natural capsaicin both food intake and FER reverted to normal. Long term feeding of red pepper and the synthetic capsaicin analogue did not affect growth rate or cause mortality. The various blood constituents were not affected except cholesterol which was lowered with capsaicin feeding. Red pepper had no adverse influence on N absorption or retention in rats. Capsaicin at 15 mg% significantly reduced N retention.

Item Type:	Article
Uncontrolled Keywords:	BITTER-PRINCIPLES; capsaicin, metabolic effects of; PEPPERS-; metabolic effects of red peppers
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:	27 Aug 2021 05:50
Last Modified:	27 Aug 2021 05:50
URI:	http://ir.cftri.res.in/id/eprint/6899

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