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Effects of Capsaicin on Lipid Metabolism in Rats Fed a High Fat Diet¹

Laboratory of Nutritional Chemistry, Department of Food Science and Technology, Faculty of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606, Japan

Effects of capsaicin, a pungent principle of hot red pepper, were studied in experiments using male rats fed a diet containing 30% lard. Capsaicin was supplemented at 0.014% of the diet. The level of serum triglyceride was lower when capsaicin was present in the diet than when it was not. Levels of serum cholesterol and pre-ß-lipoprotein were not affected by the supplementation of capsaicin. The perirenal adipose tissue weight was lower when capsaicin was present in the diet than when it was not. Hepatic enzyme activities of glucose-6-phosphate dehydrogenase and adipose lipoprotein lipase were lower in rats fed the 30% lard diet than in those fed a nonpurified diet. Activities of these two enzymes were higher when capsaicin was added to the diet than when it was not. Hepatic acetyl-CoA carboxylase, ß-hydroxyacyl-CoA dehydrogenase, and adipose hormone-sensitive lipase activities were not affected by capsaicin feeding. Lipid absorption was not affected by the supplementation of capsaicin. The perirenal adipose tissue weight and serum triglyceride were decreased as the level of capsaicin in the diet increased up to 0.021%. These results suggest that capsaicin stimulates lipid mobilization from adipose tissue and lowers the perirenal adipose tissue weight and serum triglyceride concentration in lard-fed rats.

KEY WORDS: • capsaicin • lipid metabolism • adipose tissue • serum triglyceride • high fat diet

¹ Supported by a grant-in-aid (to K. Iwai) for Scientific Research from the Ministry of Education, Science and Culture, Japan. This article is in the series "Formation and Metabolism of Pungent Principle of Capsicum Fruits."

Manuscript received 20 March 1985. Revision accepted 12 February 1986.

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