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<meta content="Ahuja, K.D." name="eprints.creators_name" />
<meta content="Ball, M.J." name="eprints.creators_name" />
<meta content="article" name="eprints.type" />
<meta content="2007-07-12" name="eprints.datestamp" />
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<meta content="Effects of daily ingestion of chilli on serum lipoprotein oxidation in adult men and women" name="eprints.title" />
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<meta content="321200" name="eprints.subjects" />
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<meta content="Diet, Intervention, Chilli, Capsaicin, Antioxidants" name="eprints.keywords" />
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<meta content="Laboratory studies have shown that the resistance of isolated LDL-cholesterol or linoleic acid to oxidation is increased in incubations with chilli extracts or capsaicin - the active ingredient of chilli. It is unknown if these in vitro antioxidative effects also occur in the serum of individuals eating chilli regularly. The present study investigated the effects of regular consumption of chilli on in vitro serum lipoprotein oxidation and total antioxidant status (TAS) in healthy adult men and women. In a randomised cross-over study, twenty-seven participants (thirteen men and fourteen women) ate 'freshly chopped chilli' blend (30 g/d; 55% cayenne chilli) and no chilli (bland) diets, for 4 weeks each. Use of other spices, such as cinnamon, ginger, garlic and mustard, was restricted to minimum amounts. At the end of each dietary period serum samples were analysed for lipids, lipoproteins, TAS and Cu-induced lipoprotein oxidation. Lag time (before initiation of oxidation) and rate of oxidation (slope of propagation phase) were calculated. There was no difference in the serum lipid, lipoproteins and TAS at the end of the two dietary periods. In the whole group, the rate of oxidation was significantly lower (mean difference -0.23 absorbance x10(-3)/min; P=0.04) after the chilli diet, compared with the bland diet. In women, lag time was higher (mean difference 9.61 min; P<0.001) after the chilli diet, compared with the bland diet. In conclusion, regular consumption of chilli for 4 weeks increases the resistance of serum lipoproteins to oxidation." name="eprints.abstract" />
<meta content="2006-08" name="eprints.date" />
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<meta content="British journal of nutrition" name="eprints.publication" />
<meta content="96" name="eprints.volume" />
<meta content="2" name="eprints.number" />
<meta content="239-242" name="eprints.pagerange" />
<meta content="10.1079/BJN20061788" name="eprints.id_number" />
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<meta content="[R1] Barter PJ Nicholls S Rye KA Anantharamaiah GM Navab M Fogelman AM (2004) Antiinflammatory properties of HDL Circ Res 95 764-772
[R2] Benzie IF (2003) Evolution of dietary antioxidants Comp Biochem Physiol 113-126 136A
[R3] Blomhoff R (2005) Dietary antioxidants and cardiovascular disease Curr Opin Lipidol 16 47-54
[R4] Cichewicz RH Thorpe PA (1996) The antimicrobial properties of chile peppers (Capsicum species) and their uses in Mayan medicine J Ethnopharmacol 52 61-70
[R5] Dasgupta P Fowler CJ (1997) Chillies: from antiquity to urology Br J Urol 80 845-852
[R6] Diaz MN Frei B Vita JA Keaney JF Jr (1997) Antioxidants and atherosclerotic heart disease N Engl J Med 337 408-416
[R7] Dillon SA Lowe GM Billington D Rahman K (2002) Dietary supplementation with aged garlic extract reduces plasma and urine concentrations of 8-iso-prostaglandin F(2 alpha) in smoking and nonsmoking men and women J Nutr 132 168-171
[R8] Dotan Y Lichtenberg D Pinchuk I (2004) Lipid peroxidation cannot be used as a universal criterion of oxidative stress Prog Lipid Res 43 200-227
[R9] Esterbauer H Gebicki J Puhl H Jurgens G (1992) The role of lipid peroxidation and antioxidants in oxidative modification of LDL Free Radic Biol Med 13 341-390
[R10] Frankel E Meyer A (2000) The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants J Sci Food Agric 80 1925-1941
[R11] Hasnain BI Mooradian AD (2004) Recent trials of antioxidant therapy: what should we be telling our patients? Cleve Clin J Med 71 327-334
[R13] Kawada T Watanabe T Takaishi T Tanaka T Iwai K (1986a) Capsaicin-induced beta-adrenergic action on energy metabolism in rats: influence of capsaicin on oxygen consumption, the respiratory quotient, and substrate utilization Proc Soc Exp Biol Med 183 250-256
[R12] Kawada T Hagihara K Iwai K (1986b) Effects of capsaicin on lipid metabolism in rats fed a high fat diet J Nutr 116 1272-1278
[R14] Lee CY Kim M Yoon SW Lee CH (2003) Short-term control of capsaicin on blood and oxidative stress of rats in vivo Phytother Res 17 454-458
[R15] Lim K Yoshioka M Kikuzato S Kiyonaga A Tanaka H Shindo M Suzuki M (1997) Dietary red pepper ingestion increases carbohydrate oxidation at rest and during exercise in runners Med Sci Sports Exerc 29 355-361
[R16] Munday JS James KA Fray LM Kirkwood SW Thompson KG (1999) Daily supplementation with aged garlic extract, but not raw garlic, protects low density lipoprotein against in vitro oxidation Atherosclerosis 143 399-404
[R17] Murakami K Ito M Htay HH Tsubouchi R Yoshino M (2001) Antioxidant effect of capsaicinoids on the metal-catalyzed lipid peroxidation Biomed Res-Tokyo 22 15-17
[R18] Naidu KA Thippeswamy NB (2002) Inhibition of human low density lipoprotein oxidation by active principles from spices Mol Cell Biochem 229 19-23
[R19] Palevitch D Craker LE (1995) Nutritional and medicinal importance of red pepper ( Capsicum spp.) J Herbs, Spices Med Plants 3 55-83
[R20] Salleh MN Runnie I Roach PD Mohamed S Abeywardena MY (2002) 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 50 3693-3697
[R21] Schnitzer E Pinchuk I Bor A Fainaru M Samuni AM Lichtenberg D (1998) Lipid oxidation in unfractionated serum and plasma Chem Phys Lipids 92 151-170
[R22] Shobana S Naidu KA (2000) Antioxidant activity of selected Indian spices Prostaglandins Leukot Essent Fatty Acids 62 107-110
[R23] Vivekananthan DP Penn MS Sapp SK Hsu A Topol EJ (2003) Use of antioxidant vitamins for the prevention of cardiovascular disease: meta-analysis of randomised trials Lancet 361 2017-2023
[R24] Yoshioka M St-Pierre S Suzuki M Tremblay A (1998) Effects of red pepper added to high-fat and high-carbohydrate meals on energy metabolism and substrate utilization in Japanese women Br J Nutr 80 503-510" name="eprints.referencetext" />
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<meta content="Laboratory studies have shown that the resistance of isolated LDL-cholesterol or linoleic acid to oxidation is increased in incubations with chilli extracts or capsaicin - the active ingredient of chilli. It is unknown if these in vitro antioxidative effects also occur in the serum of individuals eating chilli regularly. The present study investigated the effects of regular consumption of chilli on in vitro serum lipoprotein oxidation and total antioxidant status (TAS) in healthy adult men and women. In a randomised cross-over study, twenty-seven participants (thirteen men and fourteen women) ate 'freshly chopped chilli' blend (30 g/d; 55% cayenne chilli) and no chilli (bland) diets, for 4 weeks each. Use of other spices, such as cinnamon, ginger, garlic and mustard, was restricted to minimum amounts. At the end of each dietary period serum samples were analysed for lipids, lipoproteins, TAS and Cu-induced lipoprotein oxidation. Lag time (before initiation of oxidation) and rate of oxidation (slope of propagation phase) were calculated. There was no difference in the serum lipid, lipoproteins and TAS at the end of the two dietary periods. In the whole group, the rate of oxidation was significantly lower (mean difference -0.23 absorbance x10(-3)/min; P=0.04) after the chilli diet, compared with the bland diet. In women, lag time was higher (mean difference 9.61 min; P<0.001) after the chilli diet, compared with the bland diet. In conclusion, regular consumption of chilli for 4 weeks increases the resistance of serum lipoproteins to oxidation." name="DC.description" />
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<h1 class="ep_tm_pagetitle">Effects of daily ingestion of chilli on serum lipoprotein oxidation in adult men and women</h1>
<p style="margin-bottom: 1em" class="not_ep_block"><span class="person_name">Ahuja, K.D.</span> and <span class="person_name">Ball, M.J.</span> (2006) <xhtml:em>Effects of daily ingestion of chilli on serum lipoprotein oxidation in adult men and women.</xhtml:em> British journal of nutrition, 96 (2). pp. 239-242. ISSN 0007-1145</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/1377/1/chillioxidation.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/1377/1/chillioxidation.pdf"><span class="ep_document_citation">PDF</span></a> - Full text restricted - Requires a PDF viewer<br />483Kb</td></tr></table><p style="margin-bottom: 1em" class="not_ep_block">Official URL: <a href="http://dx.doi.org/10.1079/BJN20061788">http://dx.doi.org/10.1079/BJN20061788</a></p><div class="not_ep_block"><h2>Abstract</h2><p style="padding-bottom: 16px; text-align: left; margin: 1em auto 0em auto">Laboratory studies have shown that the resistance of isolated LDL-cholesterol or linoleic acid to oxidation is increased in incubations with chilli extracts or capsaicin - the active ingredient of chilli. It is unknown if these in vitro antioxidative effects also occur in the serum of individuals eating chilli regularly. The present study investigated the effects of regular consumption of chilli on in vitro serum lipoprotein oxidation and total antioxidant status (TAS) in healthy adult men and women. In a randomised cross-over study, twenty-seven participants (thirteen men and fourteen women) ate 'freshly chopped chilli' blend (30 g/d; 55% cayenne chilli) and no chilli (bland) diets, for 4 weeks each. Use of other spices, such as cinnamon, ginger, garlic and mustard, was restricted to minimum amounts. At the end of each dietary period serum samples were analysed for lipids, lipoproteins, TAS and Cu-induced lipoprotein oxidation. Lag time (before initiation of oxidation) and rate of oxidation (slope of propagation phase) were calculated. There was no difference in the serum lipid, lipoproteins and TAS at the end of the two dietary periods. In the whole group, the rate of oxidation was significantly lower (mean difference -0.23 absorbance x10(-3)/min; P=0.04) after the chilli diet, compared with the bland diet. In women, lag time was higher (mean difference 9.61 min; P<0.001) after the chilli diet, compared with the bland diet. In conclusion, regular consumption of chilli for 4 weeks increases the resistance of serum lipoproteins to oxidation.</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://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=927052</td></tr><tr><th valign="top" class="ep_row">Keywords:</th><td valign="top" class="ep_row">Diet, Intervention, Chilli, Capsaicin, Antioxidants</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><br /><a href="http://eprints.utas.edu.au/view/subjects/321205.html">320000 Medical and Health Sciences > 321200 Public Health and Health Services > 321205 Nutrition and Dietetics</a></td></tr><tr><th valign="top" class="ep_row">ID Code:</th><td valign="top" class="ep_row">1377</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=1377;">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=1377">item control page</a></p>
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