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Effects of cayenne pepper on metabolic dysregulation
Author(s) -
Plumlee Sonya Deva,
Baca Kyrie,
Hong Mee Young
Publication year - 2012
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.26.1_supplement.lb419
Subject(s) - pepper , obesity , cholesterol , medicine , lipid profile , chemistry , food science , zoology , endocrinology , biology
Cayenne pepper is a strong anti‐inflammatory agent has been associated with increased metabolism. What is unclear is if dietary consumption of cayenne pepper attenuates the risk factors associated with metabolic dysregulation, namely, weight gain, lipid profile, glucose control and inflammation. Forty 21‐day old Sprague‐Dawley rats were separated into four weight‐matched groups (n=10). A 2 (diet) × 2 (treatment) factorial‐design was performed using an atherogenic diet with or without a cayenne component and with or without a Dextran sodium sulfate (DSS) inflammation inducing agent treatment for four weeks. Experimental cayenne powder was determined to contain 82,879 heat units and the following percent progression was performed with cayenne groups, 3 days 0.6%, 4 days 1.2%, 3 days 1.8% and 15 days at 2.9%. Cayenne pepper treatment groups showed significant decreases in serum tryglycerides (p =0.032), total cholesterol (p=0.039), LDL cholesterol (p=0.032), final body weight (p=0.046), weight gain (p=0.023), final epididymal fat weight (p=0.038), C‐reactive protein (p=0.044) and significant increases in HDL cholesterol (= 0.046). Cayenne pepper consumption did not significantly decrease serum glucose. These results support the use of dietary cayenne pepper consumption for the attenuation of the factors associated with metabolic dysregulation. Supported by SDSU UGP and NUTR 302L class.