Hostname: page-component-586b7cd67f-t7fkt Total loading time: 0 Render date: 2024-11-23T14:26:55.877Z Has data issue: false hasContentIssue false
  • English
  • Français

Effects of daily ingestion of chilli on serum lipoprotein oxidation in adult men and women

Published online by Cambridge University Press:  08 March 2007

Kiran D. K. Ahuja  and
Madeleine J. Ball
Kiran D. K. Ahuja
Affiliation:
School of Human Life Sciences, University of Tasmania, Launceston, Tasmania 7250, Australia
Madeleine J. Ball*
Affiliation:
School of Human Life Sciences, University of Tasmania, Launceston, Tasmania 7250, Australia
*
*Corresponding author: Professor Madeleine Ball, fax +61 3 6324 3658, email: [email protected]
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Laboratory studies have shown that the resistance of isolated LDL-cholesterol or linoleic acid to oxidation is increased in incubations with chilli extracts or capsaicin – the active ingredient of chilli. It is unknown if these in vitro antioxidative effects also occur in the serum of individuals eating chilli regularly. The present study investigated the effects of regular consumption of chilli on in vitro serum lipoprotein oxidation and total antioxidant status (TAS) in healthy adult men and women. In a randomised cross-over study, twenty-seven participants (thirteen men and fourteen women) ate ‘freshly chopped chilli’ blend (30g/d; 55% cayenne chilli) and no chilli (bland) diets, for 4 weeks each. Use of other spices, such as cinnamon, ginger, garlic and mustard, was restricted to minimum amounts. At the end of each dietary period serum samples were analysed for lipids, lipoproteins, TAS and Cu-induced lipoprotein oxidation. Lag time (before initiation of oxidation) and rate of oxidation (slope of propagation phase) were calculated. There was no difference in the serum lipid, lipoproteins and TAS at the end of the two dietary periods. In the whole group, the rate of oxidation was significantly lower (mean difference −0·23 absorbance ×10−3/min; P=0·04) after the chilli diet, compared with the bland diet. In women, lag time was higher (mean difference 9·61min; P<0·001) after the chilli diet, compared with the bland diet. In conclusion, regular consumption of chilli for 4 weeks increases the resistance of serum lipoproteins to oxidation.

Keywords

DietInterventionChilliCapsaicinAntioxidants
Type
Short Communication
Information
British Journal of Nutrition , Volume 96 , Issue 2 , August 2006 , pp. 239 - 242
Copyright
Copyright © The Nutrition Society 2006

References

Barter, PJ, Nicholls, S, Rye, KA, Anantharamaiah, GM, Navab, M & Fogelman, AMAntiinflammatory properties of HDL. Circ Res (2004) 95 764–772CrossRefGoogle ScholarPubMed
Benzie, IFEvolution of dietary antioxidants. Comp Biochem Physiol (2003) 136A 113–126CrossRefGoogle Scholar
Blomhoff, RDietary antioxidants and cardiovascular disease. Curr Opin Lipidol (2005) 16 47–54CrossRefGoogle ScholarPubMed
Cichewicz, RH & Thorpe, PAThe antimicrobial properties of chile peppers (Capsicum species) and their uses in Mayan medicine. J Ethnopharmacol (1996) 52 61–70CrossRefGoogle ScholarPubMed
Dasgupta, P & Fowler, CJChillies: from antiquity to urology. Br J Urol (1997) 80 845–852CrossRefGoogle ScholarPubMed
Diaz, MN, Frei, B, Vita, JA & Keaney, JF JrAntioxidants and atherosclerotic heart disease. N Engl J Med (1997) 337 408–416CrossRefGoogle ScholarPubMed
Dillon, SA, Lowe, GM, Billington, D & Rahman, KDietary supplementation with aged garlic extract reduces plasma and urine concentrations of 8-iso-prostaglandin F(2 alpha) in smoking and nonsmoking men and women. J Nutr (2002) 132 168–171CrossRefGoogle ScholarPubMed
Dotan, Y, Lichtenberg, D & Pinchuk, ILipid peroxidation cannot be used as a universal criterion of oxidative stress. Prog Lipid Res (2004) 43 200–227CrossRefGoogle ScholarPubMed
Esterbauer, H, Gebicki, J, Puhl, H & Jurgens, GThe role of lipid peroxidation and antioxidants in oxidative modification of LDL. Free Radic Biol Med (1992) 13 341–390CrossRefGoogle ScholarPubMed
Frankel, E & Meyer, AThe problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants. J Sci Food Agric (2000) 80 1925–19413.0.CO;2-4>CrossRefGoogle Scholar
Hasnain, BI & Mooradian, ADRecent trials of antioxidant therapy: what should we be telling our patients?. Cleve Clin J Med (2004) 71 327–334CrossRefGoogle ScholarPubMed
Kawada, T, Watanabe, T, Takaishi, T, Tanaka, T & Iwai, KCapsaicin-induced beta-adrenergic action on energy metabolism in rats:influence of capsaicin on oxygen consumption, the respiratory quotient, and substrate utilization. Proc Soc Exp Biol Med (1986 a) 183 250–256CrossRefGoogle ScholarPubMed
Kawada, T, Hagihara, K & Iwai, KEffects of capsaicin on lipid metabolism in rats fed a high fat diet. J Nutr (1986 b) 116 1272–1278CrossRefGoogle ScholarPubMed
Lee, CY, Kim, M, Yoon, SW & Lee, CHShort-term control of capsaicin on blood and oxidative stress of rats in vivo. Phytother Res (2003) 17 454–458CrossRefGoogle ScholarPubMed
Lim, K, Yoshioka, M, Kikuzato, S, Kiyonaga, A, Tanaka, H, Shindo, M & Suzuki, MDietary red pepper ingestion increases carbohydrate oxidation at rest and during exercise in runners. Med Sci Sports Exerc (1997) 29 355–361CrossRefGoogle ScholarPubMed
Munday, JS, James, KA, Fray, LM, Kirkwood, SW & Thompson, KGDaily supplementation with aged garlic extract, but not raw garlic, protects low density lipoprotein against in vitro oxidation. Atherosclerosis (1999) 143 399–404CrossRefGoogle Scholar
Murakami, K, Ito, M, Htay, HH, Tsubouchi, R & Yoshino, MAntioxidant effect of capsaicinoids on the metal-catalyzed lipid peroxidation. Biomed Res-Tokyo (2001) 22 15–17CrossRefGoogle Scholar
Naidu, KA & Thippeswamy, NBInhibition of human low density lipoprotein oxidation by active principles from spices. Mol Cell Biochem (2002) 229 19–23CrossRefGoogle ScholarPubMed
Palevitch, D & Craker, LENutritional and medicinal importance of red pepper (Capsicum spp.). J Herbs, Spices Med Plants (1995) 3 55–83CrossRefGoogle Scholar
Salleh, MN, Runnie, I, Roach, PD, Mohamed, S & Abeywardena, MYInhibition of low-density lipoprotein oxidation and up-regulation of low-density lipoprotein receptor in HepG2 cells by tropical plant extracts. J Agric Food Chem (2002) 50 3693–3697CrossRefGoogle ScholarPubMed
Schnitzer, E, Pinchuk, I & Bor, A, Fainaru, M, Samuni, AM & Lichtenberg, DLipid oxidation in unfractionated serum and plasma. Chem Phys Lipids (1998) 92 151–170CrossRefGoogle ScholarPubMed
Shobana, S & Naidu, KAAntioxidant activity of selected Indian spices. Prostaglandins Leukot Essent Fatty Acids (2000) 62 107–110CrossRefGoogle ScholarPubMed
Vivekananthan, DP, Penn, MS, Sapp, SK, Hsu, A & Topol, EJUse of antioxidant vitamins for the prevention of cardiovascular disease: meta-analysis of randomised trials. Lancet (2003) 361 2017–2023CrossRefGoogle ScholarPubMed
Yoshioka, M, St-Pierre, S, Suzuki, M & Tremblay, AEffects of red pepper added to high-fat and high-carbohydrate meals on energy metabolism and substrate utilization in Japanese women. Br J Nutr (1998) 80 503–510CrossRefGoogle ScholarPubMed