Effect of Enteral Capsaicin on the Lymphatic Absorption of Cholesterol and Fats in Rats

Seo, Young‐Kyo; Kim, Juyeoun; Noh, Sang K.

doi:10.3746/jkfn.2009.38.12.1712

Cited by 5 publications

(4 citation statements)

References 26 publications

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“…It has been shown that capsaicinoids can promote weight reduction by enhancing fat oxidation and increasing adrenergic activity and energy expenditure . Research has also demonstrated that capsaicinoids have some beneficial effect on the human cardiovascular system, possess some antitumor activity, and also decrease plasma lipids. − Like capsaicinoids, capsinoids are also able to reduce body fat by increasing thermogenesis and possess some antitumor activity …”

Section: Introductionmentioning

confidence: 99%

Capsaicinoids but Not Their Analogue Capsinoids Lower Plasma Cholesterol and Possess Beneficial Vascular Activity

Huang

Cheang²,

Wang³

et al. 2014

J. Agric. Food Chem.

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Capsaicinoids exist in chili peppers, whereas capsinoids are present in some sweet peppers. The present study investigated the effects of capsaicinoids and capsinoids on plasma lipids, relaxation of the aorta, atherosclerotic plaque development, and fecal sterol excretion in hamsters fed a high-cholesterol diet. Five groups of male hamsters were given the control diet or one of the four experimental diets containing 1.3 mmol of capsaicinoids (NL), 2.6 mmol of capsaicinoids (NH), 1.3 mmol of capsinoids (OL), or 2.6 mmol of capsinoids (OH), respectively. Results showed capsaicinoids but not capsinoids could decrease plasma total cholesterol (TC), reduce the formation of atherosclerotic plaque, and relax the aortic artery. This was accompanied by a 28-175% increase in fecal excretion of acidic sterols in hamsters fed the diets containing capsaicinoids. Similarly, capsaicinoids but not capsinoids could decrease the pad weights of epididymal and prerenal adipose tissues. It was concluded that capsaicinoids but not capsinoids could favorably modulate plasma lipids and possess beneficial vascular activity.

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Section: Introductionmentioning

confidence: 99%

Capsaicinoids but Not Their Analogue Capsinoids Lower Plasma Cholesterol and Possess Beneficial Vascular Activity

Huang

Cheang²,

Wang³

et al. 2014

J. Agric. Food Chem.

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“…Previous studies have indicated that red pepper and capsaicinoid decrease blood cholesterol concentration, 1−3 possibly mediated by inhibition of intestinal cholesterol absorption. 4 Capsaicinoid has also been shown to be effective in weight reduction mediated by enhancing β-oxidation of fatty acids in vivo and increasing adrenergic activity and energy expenditure. 5 Accumulated evidence has also demonstrated that capsaicinoid has potential beneficial effect on the human cardiovascular system.…”

Section: ■ Introductionmentioning

confidence: 99%

“…Interest in their biological activity is increasing. Previous studies have indicated that red pepper and capsaicinoid decrease blood cholesterol concentration, − possibly mediated by inhibition of intestinal cholesterol absorption . Capsaicinoid has also been shown to be effective in weight reduction mediated by enhancing β-oxidation of fatty acids in vivo and increasing adrenergic activity and energy expenditure .…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Activity of Capsaicinoid in Canola Oil

Liang

Ying

et al. 2012

J. Agric. Food Chem.

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Interest in replacing synthetic antioxidants, namely, butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA), with natural antioxidants is increasing. The present study examined the antioxidant activity of capsaicinoid from chili pepper in heated canola oil. The oxidation was conducted at 60, 90, 120, and 180 °C by monitoring oxygen consumption and the decrease in linoleic acid and α-linolenic acid in canola oil. At 60 °C, capsaicinoid was more effective against oxidation of canola oil compared with BHT. At higher temperatures of 90, 120, and 180 °C, capsaicinoid possessed an antioxidant activity similar to or slightly weaker that that of BHT. It was found that capsaicinoid prevented canola oil from oxidation in a dose-dependent manner. To study the structure-antioxidant relationship, it was found that the trimethylsiloxy (TMS) derivatives of capsaicinoid did not exhibit any antioxidant activity, suggesting the hydroxyl moiety was the functional group responsible for the antioxidant activity of capsaicinoid. It was concluded that capsaicinoid had the potential to be further explored as a natural antioxidant in foods, particularly spicy foods.

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“…Previous studies have indicated that red pepper and capsaicinoid decrease blood cholesterol concentration, [9−11] possibly mediated by inhibition of intestinal cholesterol absorption [12]. Capsaicinoids have also been shown to be effective in weight reduction mediated by enhancing β-oxidation of fatty acids in vivo and increasing adrenergic activity and energy expenditure [13]. Accumulated evidence has also demonstrated that capsaicinoid has potential beneficial effect on the human cardiovascular system [14,15,16].…”

Section: Introductionmentioning

confidence: 96%