Influence of Dietary Curcumin, Capsaicin and Garlic on the Antioxidant Status of Red Blood Cells and the Liver in High-Fat-Fed Rats

作者：Rayavara K. Kempaiah, Krishnapura Srinivasan · 发表于：Annals of Nutrition and Metabolism · 年份：2004 · DOI：10.1159/000081198 · 被引用次数：112 · 研究领域：Curcumin's Biomedical Applications、Silymarin and Mushroom Poisoning、Paraquat toxicity studies and treatments

BACKGROUND/OBJECTIVE: An animal study was carried out to examine the beneficial influence of known hypolipidemic spice principles - curcumin and capsaicin - and the spice garlic on the antioxidant status of red blood cells and liver tissue in hyperlipidemic rats. METHODS: Rats were rendered hyperlipidemic by maintaining them on a high-fat (30%) diet for 8 weeks. Spice principles - curcumin (0.2%) or capsaicin (0.015%) - or garlic (2.0%) were included in the diets of separate animal groups. Erythrocytes isolated at the end of the study were analyzed for intracellular antioxidant molecules and antioxidant enzymes. RESULTS: Intracellular total thiols in the erythrocytes of high-fat-fed rats were depleted significantly (16%). Similarly, the intracellular glutathione content in erythrocytes was depleted in high-fat-fed rats (28%). The concentration of lipid peroxides in the erythrocytes (intracellular as well as membrane) induced by H(2)O(2) was significantly higher in the high-fat-fed group. Curcumin (0.2%) or capsaicin (0.015%) or garlic (2.0%) in the diet which produced the hypotriglyceridemic effect were also effective in reducing oxidant stress, which was indicated by a significant countering of the depleted intracellular antioxidants - total thiols and glutathione - and elevated lipid peroxides in erythrocytes. The elevated lipid peroxide in blood plasma due to the high-fat diet was also significantly countered by the spice treatments. The severely depleted hepatic glutathio...