Comparative influence of vanillin & capsaicin on liver & blood lipids in the rat.
The influence of vanillin (0.15 mg %) and capsaicin (0.3 mg %) on liver and blood lipids in growing female Wistar rats was determined, when fed along with a normal diet. Vanillin, like capsaicin, decreased the serum triglycerides and the triglycerides associated with lipoproteins viz., VLDL+LDL and HDL with a tendency to lower liver triglycerides as well. Cholesterol and phospholipids in liver and serum were unaffected. The accumulation of triglycerides in serum after Triton WR-1339 blocking was higher in animals fed a vanillin supplemented normal or hypertriglyceridemic diet than in the corresponding controls. The accumulation of triglycerides in serum with capsaicin supplementation with either diet was much higher than with vanillin supplementation.
Srinivasan
M R
MR
Department of Food Chemistry, Central Food Technological Research Institute, Mysore.
Chandrasekhara
N
N
D000818:Animals; D001547:Benzaldehydes / Q000494:pharmacology*; D002211:Capsaicin / Q000494:pharmacology*; D005260:Female; D005421:Flavoring Agents / Q000494:pharmacology*; D008055:Lipids / Q000032:analysis* / Q000097:blood; D008074:Lipoproteins / Q000097:blood; D008099:Liver / Q000737:chemistry* / Q000187:drug effects; D051381:Rats; D017208:Rats, Wistar; D014280:Triglycerides / Q000032:analysis / Q000097:blood
D001547:Benzaldehydes; D005421:Flavoring Agents; D008055:Lipids; D008074:Lipoproteins; D014280:Triglycerides; C100058:vanillin; D002211:Capsaicin