Comparative influence of vanillin and capsaicin on liver and blood lipids in the rat
Srinivasan, M.R.; Chandrasekhara, N.
Indian Journal of Medical Research 96: 133-135
1992
ISSN/ISBN: 0019-5340 PMID: 1428053 Document Number: 396302
The influence of vanillin (0.15 mg %) and capsaicin (0.3 mg %) on liver and blood lipids in growing female Wistar rats was determined, when fed along with a normal diet. Vanillin, like capsaicin, decreased the serum triglycerides and the triglycerides associated with lipoproteins viz., VLDL+LDL and HDL with a tendency to lower liver triglycerides as well. Cholesterol and phospholipids in liver and serum were unaffected. The accumulation of triglycerides in serum after Triton WR-1339 blocking was higher in animals fed a vanillin supplemented normal or hypertriglyceridemic diet than in the corresponding controls. The accumulation of triglycerides in serum with capsaicin supplementation with either diet was much higher than with vanillin supplementation.