Influence of red pepper (chillis) and spice mixture feeding on liver, serum and carcass lipids of rats.

Srinivasan, M. R. and Satyanarayana, M. N. (1986) Influence of red pepper (chillis) and spice mixture feeding on liver, serum and carcass lipids of rats. Nutrition Reports International, 34 (3). pp. 365-371.

PDF Nutr Rep Intl 1986 365.pdf - Published Version Restricted to Registered users only Download (1MB) | Request a copy

Abstract

For 8 weeks 6 groups of 8 male Wistar rats were given red pepper (Capsicum frutescens) at 0.06, 0.19 or 0.32 g/100 g diet or a spice mixture (red pepper 20, turmeric 20, coriander 40, black pepper 5, cumin 5, mustard 5, fenugreek 2, clove, cinnamon and dry ginger 1%, each) at 0.32 or 1.58% of a synthetic casein diet (casein 22, refined groundnut oil 10, sucrose 10 and starch 50%). Food intake, final body weight, lean body weight and adipose tissue weight were not affected by different treatments. Liver weight but not its lipid content and carcass lipids showed an increase only with 1.58% spice mixture. All diets decreased serum total very-low-density lipoprotein and low-density lipoprotein triglycerides.

Item Type:	Article
Uncontrolled Keywords:	intake-; blood-lipids; Spices-; lipids-; tissues-
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 11 Lipid 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 04:11
Last Modified:	31 Aug 2021 04:11
URI:	http://ir.cftri.res.in/id/eprint/8539

Actions (login required)

View Item