tailieunhanh - Báo cáo khoa học: Protective effect of dietary curcumin and capsaicin on induced oxidation of low-density lipoprotein, iron-induced hepatotoxicity and carrageenan-induced inflammation in experimental rats

The beneficial influence of dietary curcumin, capsaicin and their combina-tion on the susceptibility of low-density lipoprotein (LDL) to oxidation was examined in an animal study. Individually, both dietary curcumin and capsaicin significantly inhibited thein vivo iron-induced LDL oxidation, as well as copper-induced oxidation of LDLin vitro. The protective effect of the combination of curcumin and capsaicin on LDL oxidation was greater than that of individual compounds. | ễFEBS Journal Protective effect of dietary curcumin and capsaicin on induced oxidation of low-density lipoprotein iron-induced hepatotoxicity and carrageenan-induced inflammation in experimental rats Hanumanthappa Manjunatha and Krishnapura Srinivasan Department of Biochemistry and Nutrition CentralFood TechnologicalResearch Institute Mysore India Keywords anti-inflammatory effect capsaicin curcumin hepatoprotective effect low-density lipoprotein oxidation Correspondence K. Srinivasan Department of Biochemistry and Nutrition Central Food Technological Research Institute Mysore 570020 India Fax 91 0821 2517233 Tel 91 0821 2514876 E-mail ksri@ Received 4 June 2006 revised 7 August 2006 accepted 10 August 2006 doi The beneficial influence of dietary curcumin capsaicin and their combination on the susceptibility of low-density lipoprotein LDL to oxidation was examined in an animal study. Individually both dietary curcumin and capsaicin significantly inhibited the in vivo iron-induced LDL oxidation as well as copper-induced oxidation of LDL in vitro. The protective effect of the combination of curcumin and capsaicin on LDL oxidation was greater than that of individual compounds. This protective influence of spice principles was also indicated by the relative anodic electrophoretic mobility of oxidized LDL on agarose gel. In another study rats injected with iron showed hepatic toxicity as measured by an increase in lipid peroxides and elevated serum enzymes alanine aminotransferase aspartate aminotransferase and lactate dehydrogenase. Dietary curcumin capsaicin and their combination reduced the activities of these enzymes and lowered the liver lipid peroxide level indicating amelioration of the severity of iron-induced hepatotoxicity. In yet another study a comparison of the extent of carrageenan-induced paw inflammation showed that both dietary curcumin and capsaicin moderately lowered inflammation while the spice principles

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