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KMID : 0988420010130020130
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Journal of Dental Science (C.N.U.)
2001 Volume.13 No. 2 p.130 ~ p.139
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Effects of dietary capsaicin on glucose and lipid metabolism in streptozotocin-induced diabetic rats
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Abstract
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The effects of dietary capsaicin--the pungent principle of red papper--on glucose and lipid metabilsm were studied in diabetic rats. Diabetes was induced by intraperitioneal injection of streptozotocin (30 mg/kg body weight) into Wistar female rats weighing up to 200 g. Capsaicin was then used as a dietary supplement at concentrations of 0.014% or 0.028% for a period of 4 weeks. Blood glucose and insulin levels were determined during an intravenous glucose tolerance test.
Our result show that dietary capsaicin did not make any difference in the ingested food amounts and body weights of the experimental animals compared to the diabetic control or the control group. At the 4th week, capsaicin (0.028%) fed daibetic rats exhibited significantly decreased blood glucose levels on 0, 10, and 20 minutes after an intravenous glucose loading. There were no significant changes in the plasma concentrations of triglyceride and HDL-cholesterol between various groups, but there were decreasing tendency in the plasma concentrations of LDL-cholesterol, phosholipid, and free fatty acids in capsaicin-fed group. The plasma concentrations of total cholesterol and lipoprotein(a) were significantly decreased in capsaicin-fed group compared to diabetic control group.
These results show that dietary capsaicin improves the glucose and lipid metabilsm in diabetes mellitus, suggesting that capsaicin may be useful for the treatment of diabetes and for the interention of diabetic complications.
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