Hypolipidemic and antioxidant potency of heat processed turmeric and red pepper in experimental Rats

Abstract

The hypocholesterolemic and antioxidant potency of both raw and pressure- cooked turmeric and red pepper were
evaluated in experimental rats rendered hypercholesterolemic by feeding 0.5% cholesterol enriched diet and
maintained for 8 weeks on 5% spice diet. Dietary turmeric and red pepper, either raw or heat processed significantly
countered the extent of hypercholesterolemia. Serum total cholesterol was 31 and 32% lower as a result of feeding
raw and heat processed turmeric. The same was lower by 16 and 23% in animal groups fed raw and heat processed
red pepper. The reduction in blood cholesterol brought about by these two dietary spices was predominantly in the
LDL-cholesterol fraction. Dietary red pepper, both raw and heat processed fully countered the increase in serum
triglyceride content of hypercholesterolemic rats. Increase in hepatic cholesterol in hypercholesterolemic animals
was moderately countered by dietary red pepper, either raw or heat processed. Both dietary turmeric as well as red
pepper significantly countered the increase in hepatic triglyceride level in hypercholesterolemic rats. Total thiols in
serum were slightly but significantly increased by raw turmeric and raw red pepper both in basal and in
hypercholesterolemic rats, but not by heat processed spices. Serum -tocopherol was significantly enhanced (81 -
113%) by both dietary turmeric and red pepper in hyper-cholesterolemic animals. Hepatic lipid peroxides were
significantly lower (9 - 15%) as a result of dietary turmeric and red pepper in hypercholesterolemic situation. Thus,
the results of this animal study suggested that although heat processing of turmeric and red pepper by pressure
cooking resulted in a considerable loss of the active principles – curcumin and capsaicin, the hypolipidemic
potency or the antioxidant potency of the parent spices were not significantly compromised.