Influence of Dietary Curcumin, Capsaicin and Garlic on the Antioxidant Status of Red Blood Cells and the Liver in High-Fat-Fed Rats

Abstract

Background/Objective: An animal study was carried out to examine the beneficial influence of known hypolipidemic spice principles – curcumin and capsaicin – and the spice garlic on the antioxidant status of red blood cells and liver tissue in hyperlipidemic rats. Methods: Rats were rendered hyperlipidemic by maintaining them on a high-fat (30%) diet for 8 weeks. Spice principles – curcumin (0.2%) or capsaicin (0.015%) – or garlic (2.0%) were included in the diets of separate animal groups. Erythrocytes isolated at the end of the study were analyzed for intracellular antioxidant molecules and antioxidant enzymes. Results: Intracellular total thiols in the erythrocytes of high-fat-fed rats were depleted significantly (16%). Similarly, the intracellular glutathione content in erythrocytes was depleted in high-fat-fed rats (28%). The concentration of lipid peroxides in the erythrocytes (intracellular as well as membrane) induced by H₂O₂ was significantly higher in the high-fat-fed group. Curcumin (0.2%) or capsaicin (0.015%) or garlic (2.0%) in the diet which produced the hypotriglyceridemic effect were also effective in reducing oxidant stress, which was indicated by a significant countering of the depleted intracellular antioxidants – total thiols and glutathione – and elevated lipid peroxides in erythrocytes. The elevated lipid peroxide in blood plasma due to the high-fat diet was also significantly countered by the spice treatments. The severely depleted hepatic glutathione in high-fat treatment was also effectively reversed by dietary curcumin, capsaicin and garlic. Conclusions: Thus, dietary hypolipidemic spices were effective in reducing the oxidant stress, which was indicated by countering the depleted antioxidant molecules and antioxidant enzymes in erythrocytes and liver, and decreasing the elevated lipid peroxide content.

Kapsaisin Uygulanan Diabetik Sıçanların Karaciğer Dokusunda GPX 1’in Real Time-PCR ile Expresyon Profilinin Çıkarılması

“…Additionally, GPX I gene expression was found quite elevated in the capsaicin administered diabetes group compared to the controls. This was attributed both to capsaicin's inhibitory effects on oxidative stress [25] and, partially, free radical formation [40] by augmenting antioxidant molecules and enzymes, and also to its antioxidant actions originating from its phenolic OH groups [41] and its stimulant effect on antioxidant defense system [40] .…”

“…As a regulatory molecule having certain effects on fat and energy metabolism, capsaicin has also been reported to possess some anti-obesity properties by lowering the blood fat content and inhibiting proliferation of the white fat cells [24] . Furthermore, it has been suggested that capsaicin has oxidative stress lowering effects by increasing the levels of antioxidant molecules and enzymes especially in liver and erythrocytes [25] .…”

Protective Effect of Dietary Curcumin and Capsaicin on LPS-Induced Inflammation in Mice

“…22 Mechanism of action of curcumin and capsaicin on health beneficial activity have been extensively studied and reported. 23,24,25 Although these two spice principles share a considerable amount of structural homology nevertheless possesses notable differences in the mechanism of action. The present study was designed to evaluate protective effect of combined curcumin and capsaicin against LPS-induced inflammation in mice.…”

Hepatoprotective Effect of Curcumin and Capsaicin against Lipopolysaccharide Induced Liver Damage in Mice

“…19,20 Dietary curcumin, capsaicin and garlic were protective against oxidative damage to erythrocytes and liver of hyperlipidemic/hypercholesterolemic rats. 21,22 Curcumin and capsaicin are protective to iron induced hepatotoxicity, where deposition of iron in hepatic parenchymal cells results in fibrosis and cirrhosis which was measured in terms of lipid peroxidation and elevated levels of plasma alanine aminotransferase, aspartate aminotransferase and lactate dehydrogenase. These beneficial effects were found to be more when the two compounds were fed in combination.…”