Library Open Repository
Effects of daily ingestion of chilli on serum oxidation in adult men and women
Ahuja, KDK and Ball, MJ (2006) Effects of daily ingestion of chilli on serum oxidation in adult men and women. In: Annual Scientific Meeting of the Nutrition Society of Australia, 29 Nov - 2 Dec 2006, Sydney, Australia.
chilli_oxidatio...pdf | Download (41kB)
Available under University of Tasmania Standard License.
Background - Laboratory studies have shown that the resistance of isolated low density lipoprotein (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 serum of people eating chilli regularly. Objective: To investigate the effect of daily ingestion of chilli on serum oxidation in adult men and women Design - This study investigated the effects of regular consumption of chilli on in vitro serum lipoprotein oxidation and total antioxidant status, in healthy adult men and women. In a randomized cross over study, twenty seven participants (13 men and 14 women) ate 30g/day of Freshly chopped chilli-blend (55% cayenne chilli) and no chilli (bland) diets, for four weeks each. Use of other spices such as cinnamon, ginger, garlic, mustard was restricted to minimum amounts. At the end of each dietary period serum samples were analysed for lipids, lipoproteins, total antioxidant status (TAS) and copper-induced lipoprotein oxidation. Lag time (before initiation of oxidation), and rate of oxidation (slope of propagation phase) were calculated. Outcomes - There was no difference in the serum lipids, lipoproteins and TAS at the end of the two dietary periods. In the whole group, the rate of oxidation was significantly lower (mean difference MD -0.23 A*10-3/min; p = 0.04) after the chilli diet, compared to the bland diet. In women, lag time was higher (MD 9.61min; p < 0.001) after the chilli diet, compared to the bland diet. Conclusions -Regular consumption of chilli for four weeks increases the resistance of serum lipoproteins to oxidation.
|Item Type:||Conference or Workshop Item (Poster)|
|Date Deposited:||19 Jul 2007|
|Last Modified:||18 Nov 2014 03:19|
|Item Statistics:||View statistics for this item|
Actions (login required)
|Item Control Page|