Pharmacological effects of fermented red pepper

Y. M. Choi, Hyung Joo Suh

Research output: Contribution to journalArticle

10 Citations (Scopus)

Abstract

The pharmacological effects were investigated of fermented red pepper (HF-S), which consisted of 14.7% carbohydrate, 1.5% lipid, 4.9% protein, 0.3% ash, 78.2% moisture content, with 0.15% capsaicin and 0.06% diliydrocapsaicin. Oral administration of 0.25 mL HF-S for 3 weeks produced significant changes of the perirenal fat pad weight compared with the HF-control group, suggesting a suppressive effect on lipid accumulation and a significant decrease in the risk of arteriosclerosis. The HF-S (0.25 mL) group also showed a lower plasma TG, TC level and atherogenic index than that of the HF-control. In addition, the HF-S (0.25 mL) group showed a marked increase in the production of glutathione, which is the major endogenous antioxidant, and a decrease in the production of lipid peroxide as the product of chemical damage by oxygen free radicals. It is assumed that the effect of HF-S might relate to high glutathione production on the suppression of lipid peroxidation. HF-S stimulated not only the proliferation of macrophages (as high as the positive control, LPS at 1000 μg/mL) but also mitogenic activity (1.2-fold of LPS at 100 μg/mL).

Original languageEnglish
Pages (from-to)884-888
Number of pages5
JournalPhytotherapy Research
Volume18
Issue number11
DOIs
Publication statusPublished - 2004 Nov 1

Fingerprint

Capsicum
Glutathione
Pharmacology
Ashes
Lipids
Arteriosclerosis
Lipid Peroxides
Capsaicin
Lipid Peroxidation
Free Radicals
Oral Administration
Adipose Tissue
Reactive Oxygen Species
Antioxidants
Macrophages
Carbohydrates
Weights and Measures
Control Groups
Moisture
Fats

Keywords

  • Capsaicin
  • Fermented red pepper
  • Glutathione
  • Hypolipidaemic effect
  • Lipid peroxide
  • Macrophage
  • Mitogenic activity

ASJC Scopus subject areas

  • Organic Chemistry
  • Drug Discovery
  • Pharmacology

Cite this

Pharmacological effects of fermented red pepper. / Choi, Y. M.; Suh, Hyung Joo.

In: Phytotherapy Research, Vol. 18, No. 11, 01.11.2004, p. 884-888.

Research output: Contribution to journalArticle

Choi, Y. M. ; Suh, Hyung Joo. / Pharmacological effects of fermented red pepper. In: Phytotherapy Research. 2004 ; Vol. 18, No. 11. pp. 884-888.
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