Hypolipidemic and antioxidant potency of heat processed turmeric and red pepper in experimental Rats

The hypocholesterolemic and antioxidant potency of both raw and pressure-cooked turmeric and red
pepper were evaluated in experimental rats rendered hypercholesterolemic by feeding 0.5% cholesterol
enriched diet and maintained for 8 weeks on 5% spice diet. Dietary turmeric and red pepper, either raw
or heat processed significantly countered the extent of hypercholesterolemia. Serum total cholesterol
was 31 and 32% lower as a result of feeding raw and heat processed turmeric. The same was lower by
16 and 23% in animal groups fed raw and heat processed red pepper. The reduction in blood
cholesterol brought about by these two dietary spices was predominantly in the LDL-cholesterol
fraction. Dietary red pepper, both raw and heat processed fully countered the increase in serum
triglyceride content of hypercholesterolemic rats. Increase in hepatic cholesterol in
hypercholesterolemic animals was moderately countered by dietary red pepper, either raw or heat
processed. Both dietary turmeric as well as red pepper significantly countered the increase in hepatic
triglyceride level in hypercholesterolemic rats. Total thiols in serum were slightly but significantly
increased by raw turmeric and raw red pepper both in basal and in hypercholesterolemic rats, but not
by heat processed spices. Serum a-tocopherol was significantly enhanced (81 - 113%) by both dietary
turmeric and red pepper in hyper-cholesterolemic animals. Hepatic lipid peroxides were significantly
lower (9 - 15%) as a result of dietary turmeric and red pepper in hypercholesterolemic situation. Thus,
the results of this animal study suggested that although heat processing of turmeric and red pepper by
pressure cooking resulted in a considerable loss of the active principles – curcumin and capsaicin, the
hypolipidemic potency or the antioxidant potency of the parent spices were not significantly
compromised.