Abstract

Antioxidant effect, heat processing, hypocholesterolemic effect, red pepper, turmeric.

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.