Abstract

THE EFFECT OF SPICE PRINCIPLES ON BODY COMPOSITION AND LIPOGENESIS IN RATS

Fayaz Pasha P and Ramachandran HD*

ABSTRACT

Inclusion of a spice like red pepper fruit and kokum powder in the diet led to a lowering of total lipids, particularly triglycerides in the liver. The total body fat was lowered in animals fed red pepper or capsaicin but not in animals fed kokum powder which had less effect on the total animal body weight content. Hyperlipogensis and hypertriglyceridemia caused by fructose feeding were significantly decreased in capsaicin-fed animals. Lipogenesis was decreased as reflected by the reduced activities of the key lipogenic enzymes observed in albino rats.

Keywords: Red pepper; Kokum powder; Lipogenesis