Pharmacological effects of fermented red pepper

Y. M. Choi, Hyung Joo Suh

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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

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Keywords

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

ASJC Scopus subject areas

  • Organic Chemistry
  • Drug Discovery
  • Pharmacology

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