Evaluation of Superoxide Dismutase Levels in Rodent Visceral Organs and Tissues After Feeding a Diet Fortified With Chilli for Three Months

Abstract

Purpose: It is known that chilli has untoward effects on the living being on taste buds, gastric mucosa, and other organs. It could lead to gastric cancer through severe acid production. However, we could not blame all chillies (hot, bell, red, cayenne, and sweet) as their capsaicin (CAP) and other capsaicinoids vary in different regions and chilli varieties. This study measured the effect of three chillies (Naga King, Bird’s Eye, and Guntur) on superoxide dismutase (SOD) levels of visceral and vital organs. Design/methodology/approach: In this study, a diet fortified with chilli powder was used for feeding Sprague Dawley rats which contained standard 20% protein and chilli powder (0.005% of CAP equivalent) over three months to measure superoxide dismutase levels in six vital, visceral organs/tissues (Adipose, Brain, Heart, Lung, Kidneys and Testes). Finding: Heart tissue followed by brain and lung have shown more SOD levels in the CEG group, whereas in the rest of the groups’ lung tissue had shown a notable increase in SOD levels. NKC and BEC showed a three-fold increase in SOD levels of the lung, whereas the CEG group had a 1.25-fold increase compared to standard diet normal control (SNC). Research limitations/implications: Active components of the chilli have to be tested separately to reach a reproducible conclusion. Oral dosing of chilli’s active component instead of feeding through diet would provide more reliable data. Originality/value: Vital organs like the brain, lungs and kidneys are also affected through chilli consumption; however, its severity and protective role can be understood through oxidative enzymes like SOD.