• Biomedical Science Letters
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• v.9 no.4
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• pp.215-222
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• 2003

As the obesity has been known to be related with the hyperlipidemia, cardiovascular disease, cerebral apoplexy, fatty liver, and other chronic diseases, recent researches have focused on the functional food materials and their anti-obesity activities. This study was performed to study the effects of vanilloid family capsaicin, major pungent ingredient of hot chillies and peppers, on anti-obesity activities. ICR male mice were fed one of the pellet diet, basal diet, and high fat diet with capsaicin (45 $\mu\textrm{g}$/day) solution for 5 days. Mice in the corresponding control groups were given water for 5 days. In results, capsaicin reduced body weights in any diet groups. Percent weight and cell size of the abdominal white adipose tissue in mice on the high fat diet with capcaicin were significantly lower compared with those in mice on the high fat diet with water. However, percent brown adipose tissue weight per body weight in mice on the high fat diet was not affected by capsaicin. Capsaicin reduced the levels of s-triglyceride and s-total cholesterol in the pellet diet or high fat diet groups. There was no difference in the s-protein levels between the capsaicin group and the control water group. These data indicate that 1) orally administered capsaicin has a reducing effect on the blood triglyceride and total cholesterol levels, and 2) capsaicin has lowering effects on the body weight, percent weight and cell size of the abdominal white adipose tissue.

• Journal of Nutrition and Health
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• v.32 no.5
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• pp.533-539
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• 1999

The effects of capsaicin, a pungent principle of hot red pepper, on body fat gain, balance serum lipid values were investigated in rats fed a high-fat(30%) diet. Administration of capsaicin by dietary administration caused a complete cessation of increased in body weight and fat gain induced by the high-fat diet. However, energy intake and body protein gain were not affected by capsaicin. Therefore, the suppression of body fat gain by capsaicn was believed due to an increased in energy expenditure. Simultaneous administration of capsaicin and a $\beta$-adrenergic blocker, propranolo, resulted in the inhibition of changes in body fat gain by capsaicin without remained unchanged, indicating an increase in the number of mitochondria in brown adipose tissue. Therefore, it appears that capsaicin possesses potent body fat suppressive effects mediated by $\beta$-adrenergic stimulation in which brown adipose tissue may be involved. On the other hand, capsaicin had no effects on serum triglyceride, total cholesterol or HDL-cholesterol levels. These results are in contrast to those reported by other investigators. Perhaps expression of the effects of capsaicin on plasma lipids is a rather complicated process, dependent on the type of diet administered, fat content of the diet, period and route of capsaicin administration, and species and strain of animals used.

• Preventive Nutrition and Food Science
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• v.16 no.3
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• pp.210-216
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• 2011

Capsaicin is a pungent component of red pepper, which is widely consumed as food adjuncts. The present study was performed to investigate anti-obesity effects of capsaicin in diet-induced obese rats. Male Sprague-Dawley rats (n=14) were fed with a high-fat diet (Control) or high-fat diet containing 0.016% capsaicin (w/w) (Capsaicin) for 8 weeks. The final body weight and the mass of white adipose tissue were significantly lower in capsaicin supplemented group compared to control. Dietary capsaicin ameliorated lipid profiles with decrease in the plasma concentrations of triglycerides and total cholesterol, and decrease in the levels of total lipids and triglycerides in the liver. Activity of glycerol-3-phosphate dehydrogenase (GPDH), an indicator of triglyceride biosynthesis in white adipose tissue, decreased by 35% in the group supplemented with capsaicin. However, consumption of capsaicin increased the expression of uncoupling protein 2 (UCP2) in white adipose tissue, which is related to energy consumption. Our data suggests that capsaicin may reduce body weight and fat accumulation in high fat diet-induced obese rats. These effects may be mediated, at least partially, by the upregulation of UCP2 gene expression and its ability to inhibit GPDH activity.

• Journal of Nutrition and Health
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• v.34 no.7
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• pp.748-753
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• 2001

This study is to investigate the effects of capsaicin with high-fat diet on tissue glycogen contents in exercise-trained rats. Forty male Sprague-Dawley rats were offered a high-fat diet for 2 wks in individual cages and were exercise-trained by a animal treadmill running throughout the experimental period. After 2 wks of the prefeeding with high-fat diet, the rats were divided into two group: high-fat diet group(CON)and high-fat diet + capsaicin(0.014%) group(CAP). The rats were killed by decapitation at 10 hr(rest), 1 hr and 2 hr after treadmill running(27m/min, 6$^{\circ}$). Body weight and epididymal adipose tissure weight were significantly lower in CAP than in CON, but soleus muscle weight was not different between the two groups. Glycogen contents in liver, soleus and gastrocnemius white muscles were significantly lower in CAP than in CON at rest, 1 hr and 2 hr (p<0.05). However, glycogen content in gastrocnemius red muscle was significantly higher in CAP compared with CON at 2 hr after the exercise(p<0.05). These results indicate that capsaicin intake with high-fat diet would decrease glycogen contents in liver and muscle, however, this effect on glycogen metabolism could be changed by muscle type.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.815-820
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• 2004

The effect of capsaicin (0.02%) on the concentrations of liver and serum lipids, GOT and GPT activities, and hepatocyte morphology in male Sprague Dawley rats fed diets with or without erotic acid (1.0%) for 28 days was studied. Liver triglyceride concentration was increased by approximately 4.7-fold after erotic acid-feeding, wherease simultaneous feeding of capsaicin and erotic acid reduced its concentration by 38%. Orotic acidfeeding elevated liver cholesterol concentration, but an addition of capsaicin to the erotic acid diet resulted in the significant decrease in liver cholesterol. Capsaicin alone did not affect the liver triglyceride and cholesterol concentrations. Reduction of the serum concentrations of triglyceride and cholesterol by capsaicin was also observed in rats fed diets with erotic acid. The serum GOT and GPT activities were not significantly different among the experimental groups. Liver tissue morphology showed that the hepatocytes of erotic acid-feeding rats were a typical fatty liver with numerous fat droplets, whereas simultaneous feeding of capsaicin with erotic acid reduced the size and numbers of fat droplets. The present study demonstrated that the diet containing 0.02% capsaicin can prevent the erotic acid-induced fatty liver.

• Environmental Mutagens and Carcinogens
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• v.9 no.1
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• pp.47-55
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• 1989

Quantitative analyses were made of pepsinogen 1 (Pg 1) decreased pyloric glands after treating male Wistar rats with N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) and NaCl and then with various test chemicals. Animals received MNNG in drinking water (100ng/ml) and 10% NaCl in diet for 8 weeks (group1), followed by basal diet containing 0.01% capsaicin, 0.5% allyl sulfide, 0.5% indole-3-carbinol and 0.05% germanium until 20 weeks (groups 2-5).

• Preventive Nutrition and Food Science
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• v.4 no.3
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• pp.184-187
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• 1999

Increase in fat mobilization by capsaicin(CAP) was investigated in high-fat-fed mice using an adjustable current water pool. Male ICR 7-wk-old mice were fed a high fat diet [50% total energy content in the diet(E%) fat, 20 E% protein, 30E% carbohydrate] for 2 wk and one group (HCAP) was orally administered CAP at 2 h before swimming. After being accustomed to swimming , the mice were subjected to forced swimming every 2d in the current water pol and the total swimming period until exhaustion was measured . The total swimming period was used as index of swimming capacity. Swimming time to exhaustion of treated mice was significantly longer than that of the high-fat-fed control group (100.2$\pm$10.6 vs. 58.0$\pm$8.5min, P<0.01) after 2wk of training. The concentration of serum-free fatty scids gradually increased up to 2 h in CAP -administered mice. The perirenal adipose tissue weight of CAP -administered mice (HCAP) before swimming was lower than that of the high-fat-fed mice adminstered placebo solution (HP) which had not ingested CAP during the 2 wk. These results suggest that the increase of swimming capacity of CAP-administered high-fat-fed mice was due to an increase of fat mobilization that was induced by CAP.

• The Journal of Pediatrics of Korean Medicine
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• v.35 no.4
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• pp.96-111
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• 2021

Objectives The purpose of this study is to look for pathological mechanism of disease development caused by Taedok, by studying whether stress and diet in pregnant ICR mice affect the intestinal flora and IgA (Immunoglobulin A) concentration. Methods The mice were divided into 4 groups (n=5 per group) based on the concept of Taedok: the control group (G1), stress group (G2), capsaicin diet group (G3), high fat diet group (G4). We collected and analyzed intestinal flora from maternal feces and cecal flora from neonatal mice by group. Then, IgA concentration in the maternal feces and sIgA (secretory Immunoglobulin A) concentration in the cecal contents of newborn mice were analyzed. In addition, serum corticosterone was analyzed before and after stress application. Results Changes in maternal intestinal flora and neonatal mice cecal flora by stress and diet were observed. There were no significant changes in the IgA concentration in maternal feces and the sIgA concentration in the cecal contents of neonatal mice. No significant changes compared to the control group were observed between groups before and after applying stress. However, when comparing within one subject, a significant increase was confirmed after stress application in the stress group (G2). Conclusions Based on the results, we observed stress and diet in pregnant mice affect the intestinal flora of maternal and neonatal. We were able to interpret the pathological mechanism of Taedok based on the principle of interaction between mother and newborn intestinal flora.

• Journal of Life Science
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• v.14 no.4
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• pp.541-546
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• 2004

The antioxidative activities of capsaicin (Cap, 0.02 and 0.04%) on the lipid peroxidation of tissues in male Sprague Dawley rats fed diets with or without orotic acid (1.0%, w/w) were studied in vivo system by measuring thiobarbituric acid reactive substances (TBARS) concentrations. Body weight gain, food intakes, food efficiency ratio and the relative tissues weights of brain, kidney, spleen, heart, and testis were not significantly different among dietary groups. Relative weights of liver were higher in the OA group than that in the other groups. TBARS concentrations in liver were significantly higher in the OA or 0.04% Cap groups than in the normal group, while this raise was not observed 0.02% Cap group. A significant increase in TBARS concentrations was found in the liver of the OA +0.04% Cap group compared with the OA or the 0.04% Cap groups. Nonheme iron concentrations were significantly higher in the liver of the OA, 0.04% Cap, OA+0.02% Cap, OA+0.04% Cap groups than that in the normal group. TBARS concentrations in kidney were lower in the 0.02% or 0.04% Cap groups than that in the normal group, but this concentrations were higher in either the OA, OA+0.02% Cap or OA+0.04% Cap groups than that in the normal group. Meanwhile, TBARS concentrations of brain, spleen, heart and testis were not significantly different among groups. The present study suggested that the lipid peroxidation was increased in the rats liver fed diet with erotic acid, and the simultaneous supplementation of capsaicin further enhanced.

• Preventive Nutrition and Food Science
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• v.7 no.3
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• pp.245-249
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• 2002

This study was conducted to investigate the effects of fermented capsicum and a capsicum product on lipid metabolism. Fermented capsicum was prepared from red pepper puree tov three months. After 9() days of fermentation, capsaicin and dihydrocapsaicin concentrations were reduced from 24.7 and 14.7 g/mL to 15.5 and 6.45 g/mL, respectively. The capsicum product was prepared from the fermented capsicum mixed with prune extract, green tea extract, neroli extract and oligo-saccharide. Thirty-two male Sprague-Dawley rats were as- signed to four dietary groups (control, high-fat control (BE-control), high-fat-fermented capsicum (HF-S-1), high- fat-capsicum product (HF-S-2)). Plasma and hepatic lipid profiles were examined after three weeks of experimental diet. Food intakes were significantly lower in the HF-S-1 and HF-S-2 groups compared to the control group (p<0.05). The weight of perirenal fat pads was lowest in animals on the control diet (low-fat) and highest in high-fat control diet. The addition of fermented capsicum to high fat diets, HF-S-1 and HE-S-2 groups, resulted in significantly lower fat pad weights compared with the HF-control group. Both fermented capsicum (HF-S-1) and the capsicum product (HF-S-2) groups had lower plasma TG levels, atherogenic-index, and liver TG levels than the BE-control group (p <0.05). Liver TC levels were significantly lower in the HF-S-2 group than the HF-control group. The results demonstrate a hypolipidemic effect of fermented capsicum and the fermented cap-sicum product.