• Influence of red pepper and capsaicin on body composition and lipogenesis in rats

    • Fulltext


        Click here to view fulltext PDF

      Permanent link:

    • Keywords


      Red pepper; capsaicin; lipogenesis

    • Abstract


      Inclusion of red pepper or its active principle ‘capsaicin’ in the diet led to a lowering of total lipids, particularly triglycerides in the liver. The total body fat was lowered in animals fed red pepper or capsaicin but not in animals fed paprika powder which had negligible capsaicin content. Hyperlipogensis and hypertriglyceridemia caused by fructose feeding were significantly were decreased in capsaicin-fed animals. Activities of the key lipogenic enzymes were reduced as reflected by decreased lipogenesis.

    • Author Affiliations


      K Sambaiah1 M N Satyanarayana1

      1. Discipline of Biochemistry and Applied Nutrition, Central Food Technological Research Institute, Mysore - 570 013
    • Dates

  • Journal of Biosciences | News

    • Editorial Note on Continuous Article Publication

      Posted on July 25, 2019

      Click here for Editorial Note on CAP Mode

© 2021-2022 Indian Academy of Sciences, Bengaluru.