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Influence of dietary spices or their active principles on digestive enzymes of small intestinal mucosa in rats.

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IJFSN-03-96
 
Title Influence of dietary spices or their active principles on digestive enzymes of small intestinal mucosa in rats.
 
Creator Platel, K.
Srinivasan, K.
 
Subject 30 Spices/Condiments
05 Enzymes
 
Description A few common spices or their active principles, were examined for their possible influence on digestive enzymes of intestinal mucosa in experimental rat. The animals were fed the following diets for 8 weeks: control, curcumin (0.5%), capsaicin (15 mg%), piperine (20 mg%), ginger (50 mg%), cumin (1.25%), fenugreek (2%), mustard (250 mg%) and asafoetida (250 mg%). Dietary curcumin, capsaicin, piperine and ginger prominantly enhanced intestinal lipase activity and also the disaccharidases sucrase and maltase. Dietary cumin, fenugreek, mustard and asafoetida brought about decreases in the levels of phosphatases and sucrase. The positive influences of a good number of spices on these terminal enzymes of digestive process could be an additional feature of species that are generally well recognized to stimulate digestion.
 
Date 1996
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/2243/1/International_Journal_of_Food_Sciences_and_Nutrition_Jan_1996%2C_Vol._47%2C_No._1%2C_Pages_55-59.pdf
Platel, K. and Srinivasan, K. (1996) Influence of dietary spices or their active principles on digestive enzymes of small intestinal mucosa in rats. International Journal of Food Sciences and Nutrition, 47 (1). pp. 55-9. ISSN 0963-7486