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Prophylactic and therapeutic effects of n-3 polyunsaturated fatty acids,capsaicin, and curcumin on adjuvant induced arthritis in rats

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Relation http://ir.cftri.com/1228/
JNB_06_97
 
Title Prophylactic and therapeutic effects of n-3 polyunsaturated fatty acids,capsaicin, and curcumin on adjuvant induced arthritis in rats
 
Creator Joe, B
Lokesh, B. R.
 
Subject 09 Human Physiology
19 Lipids-oils/fats
 
Description The prophylactic and therapeutic effects of dietary n-3 polyunsaturated fatty acids and antiinflammatory spice
principles-curcumin and capsaicin on adjuvant induced arthritis in rats were studied. Rats fed codliver oil
(I mL/day/rat or 8 wt % in the diet) rich in n-3 fatty acids were found to have a decreased incidence of aajuvant
induced arthritis as compared with those observed in coconut oil- or groundnut oil-fed animals. The inflammation
in animals which developed adjuvant arthritis in codliver oil-fed animals was also signtfkantly lower than that
observed in the other two groups. Additional feeding of spice principles-capsaicin (from red pepper) (5 mgkg
bw/day) or curcumin (from turmeric) (30 mg/kg bw/day) along with dietary lipids delayed the onset of the disease
and also lowered the extent of inflammation in arthritic rats. In addition, feeding of the codliver oil-containing
diets to rats which have already developed arthritis arrested further progression of the disease. Curcumin and
capsaicin feeding to arthritic rats also lowered paw inflammation. This beneficial effect of spice principles was observed irrespective of the nature of the dietary lipids fed to the rats. These studies indicated that the dietary n-3 polyunsaturatedfatty acids, capsaicin, and curcumin can decrease the incidence, delay the onset and reduce the extent of inflammation of adjuvant-induced arthritis in rats.
 
Date 1997
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/1228/1/Nutritional_Biochemistry_8_397-407_1997.pdf
Joe, B and Lokesh, B. R. (1997) Prophylactic and therapeutic effects of n-3 polyunsaturated fatty acids,capsaicin, and curcumin on adjuvant induced arthritis in rats. Journal of Nutritional Biochemistry, 8. pp. 397-407.