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Hypotriglyceridemic effect of dietary vanillin in experimental rats

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Relation http://ir.cftri.com/1721/
EFRT-04-08
 
Title Hypotriglyceridemic effect of dietary vanillin in experimental rats
 
Creator Srinivasan, K.
Platel, K.
Rao, M. V. L.
 
Subject 30 Spices/Condiments
11 Lipid Biochemistry
 
Description In view of the well-documented hypocholesterolemic
and hypotriglyceridemic properties of the two bioactive
spice compounds—curcumin and capsaicin—
vanillin, a structural component of these two compounds
was examined for a possible hypolipidemic inXuence in
induced hypercholesterolemic and hypertriglyceridemic
rats. A promising hypotriglyceridemic inXuence of dietary
vanillin incorporated at 0.2 mg % level was evidenced in
normal as well as in sucrose-induced hypertriglyceridemic
rats. Lowering of serum triglyceride was to an extent of
20% and this reduction in serum triglyceride level was
essentially seen in the LDL-VLDL fraction. A further study
was carried out to examine the vanillin dose versus hypotriglyceridemic
eVect relationship in high-fat-fed animals.
Dietary vanillin produced a signiWcant hypotriglyceridemic
eVect at all the dietary levels (0.125, 0.25, 0.5, 1.0, and
5.0 mg/100 g) tested. Lowering of circulatory triglyceride
was accompanied by its parallel increase in liver. Vanillin
at the two higher doses tested, had a remarkable body
weight reducing inXuence, signiWcantly countering the
accumulation of fat in the perirenal adipose tissue.
 
Date 2008
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/1721/1/Eur_Food_Res_Technol_%282008%29_228_103%E2%80%93108.pdf
Srinivasan, K. and Platel, K. and Rao, M. V. L. (2008) Hypotriglyceridemic effect of dietary vanillin in experimental rats. European Food Research Technology, 228. pp. 103-108.