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In conclusion, rats were fed diets containing either NC, HC, HC-FDP, HC-WEP, or HC-EEP for 6 weeks. At the 6th week, increases in body weight and visceral fat were lower in the paprika fed groups as compared to the HC group. Serum levels of triglycerides, total cholesterol, low density lipoprotein cholesterol, and atherogenic index values were significantly lower in the paprika diet fed groups than the HC group (p<0.05). In particular, the lipid lowering effects in the HC-EEP group were superior among the paprika fed groups. Also, serum α-tocopherol levels were lower in the control group compared to the paprika fed groups. The supplementation of paprika may exert lipid lowering effects and saving effect of α-tocopherol in the serum of high-cholesterol diet fed rats. However, it should be noted that the results are based on very small sample numbers and a short experimental period.
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