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Integrity of erythrocytes of hypercholesterolemic rats during spices treatment.

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MCB-13-02
 
Title Integrity of erythrocytes of hypercholesterolemic rats during spices treatment.
 
Creator Kempaiah, R. K.
Srinivasan, K.
 
Subject 30 Spices/Condiments
04 Diabetes Mellitus
 
Description In rats rendered hypercholesterolemic by maintaining them on a cholesterol-enriched diet (0.5%) for 8 weeks, inclusion of spice principles--curcumin (0.2%) or capsaicin (0.015%) or the spice--garlic powder (2.0%) in the diet, produced the expected hypolipidemic effect. Plasma cholesterol which was more than 200% that of basal control in hypercholesterolemic rats, was decreased by these dietary spice principles and garlic by 25-39%. Erythrocyte membranes of hypercholesterolemic rats were relatively enriched in cholesterol, which was about 120% of basal control, while membrane phospholipid was unaffected. This resulted in a significant alteration in cholesterol to phospholipid ratio of RBC membranes. Dietary curcumin, capsaicin and garlic were observed to counter this altered lipid profile of erythrocyte membranes in hypercholesterolemic situation by producing a significant 10-14% decrease in membrane cholesterol content. As a result of alteration in membrane structural lipids, the structural integrity of RBCs was also affected. An examination of the osmotic fragility of erythrocytes in various groups, indicated that RBCs of hypercholesterolemic rats were relatively fragile compared to normal controls. Dietary curcumin, capsaicin and garlic appeared to correct this increased fragility of erythrocytes.
 
Date 2002
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/2101/1/Mole_Cell_Biochem_236%2C_Numbers_1-2__July%2C_2002.pdf
Kempaiah, R. K. and Srinivasan, K. (2002) Integrity of erythrocytes of hypercholesterolemic rats during spices treatment. Molecular and Cellular Biochemistry, 236 (1-2). pp. 155-61. ISSN 0300-8177