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<meta content="Ahuja, K.D." name="eprints.creators_name" />
<meta content="Kunde, D.A." name="eprints.creators_name" />
<meta content="Ball, M.J." name="eprints.creators_name" />
<meta content="Geraghty, D.P." name="eprints.creators_name" />
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<meta content="2007-07-12" name="eprints.datestamp" />
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<meta content="Effects of capsaicin, dihydrocapsaicin, and curcumin on copper-induced oxidation of human serum lipids" name="eprints.title" />
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<meta content="LDL oxidation; chilli; turmeric; spice; antioxidant " name="eprints.keywords" />
<meta content="Definitive version is available online at http://pubs3.acs.org/acs/journals/doilookup?in_doi=10.1021/jf061331j" name="eprints.note" />
<meta content="The oxidation of low-density lipoprotein (LDL) is believed to be the initiating factor for the development and progression of atherosclerosis. The active ingredients of spices such as chili and turmeric (capsaicin and curcumin, respectively) have been shown to reduce the susceptibility of LDL to oxidation. One of the techniques used to study the oxidation of LDL is to isolate LDL and subject it to metal-induced (copper or iron) oxidation. However, whole serum may represent a closer situation to in vivo conditions than using isolated LDL. We investigated the effects of different concentrations (0.1-3 M) of capsaicin, dihydrocapsaicin, and curcumin on copper-induced oxidation of serum lipoproteins. The lag time (before initiation of oxidation) and rate of oxidation (slope of propagation phase) were calculated. The lag time increased, and the rate of oxidation decreased with increasing concentrations of the tested antioxidants (p < 0.05). A 50% increase in lag time (from control) was observed at concentrations between 0.5 and 0.7 M for capsaicin, dihydrocapsaicin, and curcumin. This study shows that oxidation of serum lipids is reduced by capsaicinoids and curcumin in a concentration-dependent manner. " name="eprints.abstract" />
<meta content="2006-08-23" name="eprints.date" />
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<meta content="Journal of agricultural and food chemistry" name="eprints.publication" />
<meta content="54" name="eprints.volume" />
<meta content="17" name="eprints.number" />
<meta content="6436-6439" name="eprints.pagerange" />
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<meta content="1. Esterbauer, H.; Gebicki, J.; Puhl, H.; Jurgens, G. The role of lipid peroxidation and antioxidants in oxidative modification of LDL. Free Radical Biol. Med. 1992, 13, 341-390. [ChemPort] [CrossRef]
2. Diaz, M. N.; Frei, B.; Vita, J. A.; Keaney, J. F., Jr. Antioxidants and atherosclerotic heart disease. N. Engl. J. Med. 1997, 337, 408-416. [ChemPort] [Medline] [CrossRef]
3. Salleh, M. N.; Runnie, I.; Roach, P. D.; Mohamed, S.; Abeywardena, M. Y. Inhibition of low-density lipoprotein oxidation and up-regulation of low-density lipoprotein receptor in HepG2 cells by tropical plant extracts. J. Agric. Food Chem. 2002, 50, 3693-3697.[Full text - ACS] [ChemPort] [Medline]
4. Murakami, K.; Ito, M.; Htay, H. H.; Tsubouchi, R.; Yoshino, M. Antioxidant effect of capsaicinoids on the metal-catalyzed lipid peroxidation. Biomed. Res. 2001, 22, 15-17. [ChemPort]
5. Naidu, K. A.; Thippeswamy, N. B. Inhibition of human low density lipoprotein oxidation by active principles from spices. Mol. Cell Biochem. 2002, 229, 19-23. [ChemPort] [Medline] [CrossRef]
6. Govindarajan, V. S.; Sathyanarayana, M. N. Capsicum-production, technology, chemistry, and quality. Part, V. Impact on physiology, pharmacology, nutrition, and metabolism; structure, pungency, pain, and desensitization sequences. Crit. Rev. Food Sci. Nutr. 1991, 29, 435-474. [ChemPort] [Medline]
7. Kawada, T.; Iwai, K. In Vivo and In Vitro metabolism of dihydrocapsaicin, a pungent principle of hot peppers, in rats. Agric. Biol. Chem. 1985, 49, 441-448. [ChemPort]
8. Holder, G. M.; Plummer, J. L.; Ryan, A. J. The metabolism and excretion of curcumin (1, 7-bis-(4-hydroxy-3-methoxyphenyl)-1, 6-heptadiene-3, 5-dione) in the rat. Xenobiotica 1978, 8, 761-768. [ChemPort] [Medline]
9. Ravindranath, V.; Chandrasekhara, N. Absorption and tissue distribution of curcumin in rats. Toxicology 1980, 16, 259-265. [ChemPort] [Medline] [CrossRef]
10. Barter, P. J.; Nicholls, S.; Rye, K. A.; Anantharamaiah, G. M.; Navab, M.; Fogelman, A. M. Antiinflammatory properties of HDL. Circ. Res. 2004, 95, 764-772. [ChemPort] [Medline] [CrossRef]
11. Schnitzer, E.; Pinchuk, I.; Bor, A.; Fainaru, M.; Samuni, A. M.; Lichtenberg, D. Lipid oxidation in unfractionated serum and plasma. Chem. Phys. Lipids 1998, 92, 151-170. [ChemPort] [Medline] [CrossRef]
12. Schnitzer, E.; Pinchuk, I.; Fainaru, M.; Schafer, Z.; Lichtenberg, D. Copper-induced lipid oxidation in unfractionated plasma: the lag preceding oxidation as a measure of oxidation-resistance. Biochem. Biophys. Res. Commun. 1995, 216, 854-861. [ChemPort] [Medline] [CrossRef]
13. Abeywardena, M.; Runnie, I.; Nizar, M.; Momamed, S.; Head, R. Polyphenol-enriched extract of oil palm fronds (Elaeis guineensis) promotes vascular relaxation via endothelium-dependent mechanisms. Asia Pac. J. Clin. Nutr. 2002, 11, S467-S472. [ChemPort] [Medline] [CrossRef]
14. Soni, K. B.; Kuttan, R. Effect of oral curcumin administration on serum peroxides and cholesterol levels in human volunteers. Indian J. Physiol. Pharmacol. 1992, 36, 273-275. [ChemPort] [Medline]
15. Ahuja, K. D. K.; Ball, M. J. Effects of daily ingestion of chilli on serum lipoprotein oxidation in adult men and women. Br. J. Nutr. 2006, 96, 239-242.
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<meta content="The oxidation of low-density lipoprotein (LDL) is believed to be the initiating factor for the development and progression of atherosclerosis. The active ingredients of spices such as chili and turmeric (capsaicin and curcumin, respectively) have been shown to reduce the susceptibility of LDL to oxidation. One of the techniques used to study the oxidation of LDL is to isolate LDL and subject it to metal-induced (copper or iron) oxidation. However, whole serum may represent a closer situation to in vivo conditions than using isolated LDL. We investigated the effects of different concentrations (0.1-3 M) of capsaicin, dihydrocapsaicin, and curcumin on copper-induced oxidation of serum lipoproteins. The lag time (before initiation of oxidation) and rate of oxidation (slope of propagation phase) were calculated. The lag time increased, and the rate of oxidation decreased with increasing concentrations of the tested antioxidants (p < 0.05). A 50% increase in lag time (from control) was observed at concentrations between 0.5 and 0.7 M for capsaicin, dihydrocapsaicin, and curcumin. This study shows that oxidation of serum lipids is reduced by capsaicinoids and curcumin in a concentration-dependent manner. " name="DC.description" />
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<h1 class="ep_tm_pagetitle">Effects of capsaicin, dihydrocapsaicin, and curcumin on copper-induced oxidation of human serum lipids</h1>
<p style="margin-bottom: 1em" class="not_ep_block"><span class="person_name">Ahuja, K.D.</span> and <span class="person_name">Kunde, D.A.</span> and <span class="person_name">Ball, M.J.</span> and <span class="person_name">Geraghty, D.P.</span> (2006) <xhtml:em>Effects of capsaicin, dihydrocapsaicin, and curcumin on copper-induced oxidation of human serum lipids.</xhtml:em> Journal of agricultural and food chemistry, 54 (17). pp. 6436-6439.</p><p style="margin-bottom: 1em" class="not_ep_block"></p><table style="margin-bottom: 1em" class="not_ep_block"><tr><td valign="top" style="text-align:center"><a href="http://eprints.utas.edu.au/1376/1/In_vitro_capsaicin.pdf"><img alt="[img]" src="http://eprints.utas.edu.au/style/images/fileicons/application_pdf.png" class="ep_doc_icon" border="0" /></a></td><td valign="top"><a href="http://eprints.utas.edu.au/1376/1/In_vitro_capsaicin.pdf"><span class="ep_document_citation">PDF</span></a> - Full text restricted - Requires a PDF viewer<br />72Kb</td></tr></table><p style="margin-bottom: 1em" class="not_ep_block">Official URL: <a href="http://dx.doi.org/10.1021/jf061331j">http://dx.doi.org/10.1021/jf061331j</a></p><div class="not_ep_block"><h2>Abstract</h2><p style="padding-bottom: 16px; text-align: left; margin: 1em auto 0em auto">The oxidation of low-density lipoprotein (LDL) is believed to be the initiating factor for the development and progression of atherosclerosis. The active ingredients of spices such as chili and turmeric (capsaicin and curcumin, respectively) have been shown to reduce the susceptibility of LDL to oxidation. One of the techniques used to study the oxidation of LDL is to isolate LDL and subject it to metal-induced (copper or iron) oxidation. However, whole serum may represent a closer situation to in vivo conditions than using isolated LDL. We investigated the effects of different concentrations (0.1-3 M) of capsaicin, dihydrocapsaicin, and curcumin on copper-induced oxidation of serum lipoproteins. The lag time (before initiation of oxidation) and rate of oxidation (slope of propagation phase) were calculated. The lag time increased, and the rate of oxidation decreased with increasing concentrations of the tested antioxidants (p < 0.05). A 50% increase in lag time (from control) was observed at concentrations between 0.5 and 0.7 M for capsaicin, dihydrocapsaicin, and curcumin. This study shows that oxidation of serum lipids is reduced by capsaicinoids and curcumin in a concentration-dependent manner. </p></div><table style="margin-bottom: 1em" cellpadding="3" class="not_ep_block" border="0"><tr><th valign="top" class="ep_row">Item Type:</th><td valign="top" class="ep_row">Article</td></tr><tr><th valign="top" class="ep_row">Additional Information:</th><td valign="top" class="ep_row">Definitive version is available online at http://pubs3.acs.org/acs/journals/doilookup?in_doi=10.1021/jf061331j</td></tr><tr><th valign="top" class="ep_row">Keywords:</th><td valign="top" class="ep_row">LDL oxidation; chilli; turmeric; spice; antioxidant </td></tr><tr><th valign="top" class="ep_row">Subjects:</th><td valign="top" class="ep_row"><a href="http://eprints.utas.edu.au/view/subjects/321200.html">320000 Medical and Health Sciences > 321200 Public Health and Health Services</a><br /><a href="http://eprints.utas.edu.au/view/subjects/320000.html">320000 Medical and Health Sciences</a></td></tr><tr><th valign="top" class="ep_row">ID Code:</th><td valign="top" class="ep_row">1376</td></tr><tr><th valign="top" class="ep_row">Deposited By:</th><td valign="top" class="ep_row"><span class="ep_name_citation"><span class="person_name">Dr Kiran Deep Kaur Ahuja</span></span></td></tr><tr><th valign="top" class="ep_row">Deposited On:</th><td valign="top" class="ep_row">12 Jul 2007</td></tr><tr><th valign="top" class="ep_row">Last Modified:</th><td valign="top" class="ep_row">09 Jan 2008 02:30</td></tr><tr><th valign="top" class="ep_row">ePrint Statistics:</th><td valign="top" class="ep_row"><a target="ePrintStats" href="/es/index.php?action=show_detail_eprint;id=1376;">View statistics for this ePrint</a></td></tr></table><p align="right">Repository Staff Only: <a href="http://eprints.utas.edu.au/cgi/users/home?screen=EPrint::View&eprintid=1376">item control page</a></p>
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