The effect of spices on cholesterol 7 alpha-hydroxylase activity and on serum and hepatic cholesterol levels in the rat.
The effect of spices on cholesterol 7 alpha-hydroxylase activity and on serum and hepatic cholesterol levels in the rat.
复制标题
DOI：
--
复制
发表时间：
1991
期刊：
影响因子：
--
通讯作者：
K. Srinivasan;K. Sambaiah
中科院分区：
文献类型：
--
作者：
K. Srinivasan;K. Sambaiah
研究了姜黄素、辣椒素、生姜、芥末、黑胡椒和孜然对大鼠胆固醇和胆汁酸代谢的影响。肝胆固醇-7 α-羟化酶的活性，胆汁酸生物合成的限速酶，显着升高姜黄素（姜黄），辣椒素（红辣椒），生姜和芥末治疗的动物。在黑胡椒和孜然饲喂大鼠中，酶活性与对照组相当。姜黄素和辣椒素处理的动物血清和肝微粒体胆固醇含量显着较高。因此，这项研究表明，姜黄、红辣椒、姜和芥末等香料可以刺激胆固醇转化为胆汁酸，这是消除体内胆固醇的重要途径。然而，同时刺激胆固醇合成的香料原则-姜黄素和辣椒素表明，可能没有任何显着的贡献刺激胆汁酸的生物合成这些香料的降胆固醇作用，后者的行动可能只是由于干扰外源性胆固醇的吸收。
The effect of feeding curcumin, capsaicin, ginger, mustard, black pepper and cumin on cholesterol and bile acid metabolism was studied in rats. The activity of hepatic cholesterol-7 alpha-hydroxylase, the rate-limiting enzyme of bile acid biosynthesis, was significantly elevated in curcumin (turmeric), capsaicin (red pepper), ginger and mustard treated animals. The enzyme activity was comparable to controls in black pepper and cumin fed rats. Serum and liver microsomal cholesterol contents were significantly higher in the curcumin and capsaicin treated animals. Thus, this study has suggested that the spices--turmeric, red pepper, ginger and mustard can stimulate the conversion of cholesterol to bile acids, an important pathway of elimination of cholesterol from the body. However, simultaneous stimulation of cholesterol synthesis by the spice principles--curcumin and capsaicin suggests that there may not be any significant contribution of stimulation of bile acid biosynthesis to the hypocholesterolemic action of these spices, and the latter action may solely be due to interference with exogenous cholesterol absorption.