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Antilithogenic influence of dietary capsaicin and curcumin during experimental induction of cholesterol gallstone in mice

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Relation http://ir.cftri.com/11250/
http://dx.doi.org/10.1139/h10-102
 
Title Antilithogenic influence of dietary capsaicin and curcumin during experimental induction of cholesterol gallstone in mice
 
Creator Shubha, Malenahalli C.
Reddy, Raghunatha R. L.
Srinivasan, Krishnapura
 
Subject 13 Nutrition-Human
30 Spices/Condiments
 
Description Spice bioactive compounds, capsaicin and curcumin, were both individually and in combination examined for antilithogenic potential during experimental induction of cholesterol gallstones in mice. Cholesterol gallstones were induced by feeding mice a high-cholesterol (0.5%) diet for 10 weeks. Groups of mice were maintained on a lithogenic diet that was supplemented with 0.015% capsaicin/0.2% curcumin/0.015% capsaicin + 0.2% curcumin. The lithogenic diet that contained capsaicin, curcumin, or their combination reduced the incidence of cholesterol gallstones by 50%, 66%, and 56%, respectively, compared with lithogenic control. This was accompanied by reduced biliary cholesterol and a marginal increase in phospholipid in these spice-fed groups. Increased cholesterol saturation index and cholesterol : phospholipid ratio in the bile caused by the lithogenic diet was countered by the dietary spice compounds. The antilithogenic influence of spice compounds was attributable to the cholesterol-lowering effect of these dietary spices in blood and liver, as well as a moderate increase in phospholipids. Decreased activities of hepatic glutathione reductase and glutathione-S-transferase caused by the lithogenic diet were countered by the combination of capsaicin and curcumin. The increased lipid peroxidation and the decreased concentration of ascorbic acid in the liver that was caused by the lithogenic diet was countered by the dietary spice compounds, individually or in combination. Thus, while the capsaicin and curcumin combination did not have an additive influence in reducing the incidence of cholesterol gallstones in mice, their combination nevertheless was more beneficial in enhancing the activity of hepatic antioxidant enzyme ─ glutathione reductase in the lithogenic situation. The antioxidant effects of dietary spice compounds are consistent with the observed reduction in cholesterol gallstones formed under lithogenic condition.
 
Publisher NRC Research Press
 
Date 2011-04-01
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/11250/1/Applied%20Physiology%20Nutrition%20and%20Metabolism%20%C2%B7%20April%202011.pdf
Shubha, Malenahalli C. and Reddy, Raghunatha R. L. and Srinivasan, Krishnapura (2011) Antilithogenic influence of dietary capsaicin and curcumin during experimental induction of cholesterol gallstone in mice. Applied Physiology Nutrition and Metabolism, 36 (2). pp. 201-209. ISSN 1715-5312