Evaluation of green pepper (<i>Capsicum annuum</i>
 L.) juice on the weight gain and changes in lipid profile in C57BL/6 mice fed a high-fat diet

Kim, Na-Hyung; Park, Seong Hoon

doi:10.1002/jsfa.6685

Cited by 11 publications

(5 citation statements)

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“…However, information regarding the thermogenesis effects of spicy foods consumption was not collected and thus could not be taken into account in the current study. Furthermore, animal studies in an extremely strict experimental environment using exactly the same energy intake between subjects and controls showed that capsaicinoids [35] or green pepper juice reduced levels of triglycerides [36]. However, in real life, people consume spicy foods without a fixed total calories intake.…”

Section: Discussionmentioning

confidence: 99%

Association between spicy foods consumption and cardiovascular disease risk factors: Guangzhou Biobank Cohort Study

Zhang

Jin

et al. 2022

BMC Public Health

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Background Evidence regarding the association of spicy foods intake with cardiovascular disease (CVD) risk factors was less clear, especially in those with diabetes. We hereby examined the association of spicy foods intake with CVD risk factors in older Chinese. Methods Thirty thousand three hundred twenty-five participants (72.34% women) aged 50+ years were recruited in the Guangzhou Biobank Cohort Study from 2003 to 2008. Information of spicy foods intake and disease history was collected by face-to-face interview. CVD risk factors were measured and treated as continuous variables. Diabetes was defined by a fasting plasma glucose (FPG) ≥7.0 mmol/L and/or self-reported physician-diagnosed diabetes. Results Of 30,325 participants, 12.9% consumed spicy foods regularly. After adjusting for multiple confounders, participants who consumed spicy foods of 5–7 days/week, versus none, had higher body mass index (1.18, 95% confidence interval (CI) 0.95 to 1.42 kg/m2), waist circumference (2.80, 95% CI 2.18–3.41 cm), waist-to-hip ratio (0.010, 95% CI 0.006 to 0.015), systolic blood pressure (2.44, 95% CI 0.92 to 3.97 mmHg), diastolic blood pressure (1.94, 95% CI 1.14 to 2.73 mmHg), FPG (0.310, 95% CI 0.188 to 0.432 mmol/L), triglycerides (0.185, 95% CI 0.096 to 0.273 mmol/L), and lower high-`density lipoprotein cholesterol (− 0.040, 95% CI − 0.069 to − 0.012 mmol/L). Similar results were found for the associations of spicy foods strength with CVD risk factors. The results attenuated slightly but not substantially across diabetes groups. Conclusions Our study showed that higher frequency and strength of spicy foods intake were associated with unfavorable cardiovascular disease risk profile in older people, and such associations did not vary by diabetes status. Whether the results were causal needs to be determined in further studies.

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Section: Discussionmentioning

confidence: 99%

Association between spicy foods consumption and cardiovascular disease risk factors: Guangzhou Biobank Cohort Study

Zhang

Jin

et al. 2022

BMC Public Health

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“…The effects of chillies on the modulation of lipid metabolism have been extensively investigated in high-fat animal models. Kim & Park ( 16 ) have reported that serum TAG, TC and LDL-cholesterol in mice on a 45 % high-fat diet supplemented with green-pepper juice (10 ml/kg per d) were significantly lower than those not fed green-pepper juice. Kwon et al ( 41 ) have shown that feeding a 1 % red-pepper powder+1 % cholesterol diet to rabbits led to a significant decrease in TC, TAG, LDL-cholesterol and VLDL-cholesterol, and a significant increase in HDL-cholesterol in comparison with the control.…”

Section: Discussionmentioning

confidence: 99%

“…Chilli peppers and their extracts, particularly capsaicinoids, showed TAG-lowering properties in animal studies ( 16 , 17 , 20 , 54 ) . However, positive associations were found between serum TAG concentration and the frequency of spicy food consumption as well as the average amount of spicy food intake in the present study.…”

Section: Discussionmentioning

confidence: 99%

“…The hypolipidaemic effect of capsicum species and their bioactive ingredients was reported in animal experiments or small-sized population studies. For example, the administration of green-pepper juice was found to decrease serum TC, TAG, LDL-cholesterol and alanine aminotransferase in high-fat diet induced mice (16) . Another animal study showed that capsaicinoids, a group of pungent compounds in chillies, were beneficial in improving the lipoprotein profile and aortic function in hamsters fed a highcholesterol diet (17) , which was in agreement with a series of animal studies (18)(19)(20)(21)(22) .…”

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confidence: 99%

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Association between spicy food consumption and lipid profiles in adults: a nationwide population-based study

Xue

et al. 2017

Br J Nutr

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CVD remains the leading cause of mortality worldwide, with abnormal lipid metabolism as a major risk factor. The aim of this study was to investigate associations between spicy food consumption and serum lipids in Chinese adults. Data were extracted from the 2009 phase of the China Health and Nutrition Survey, consisting of 6774 apparently healthy Chinese adults aged 18-65 years. The frequency of consumption and degree of pungency of spicy food were self-reported, and regular spicy food consumption was assessed using three consecutive 24-h recalls. Total cholesterol, TAG, LDL-cholesterol and HDL-cholesterol in fasting serum were measured. Multilevel mixed-effects models were constructed to estimate associations between spicy food consumption and serum lipid profiles. The results showed that the frequency and the average amount of spicy food intake were both inversely associated with LDL-cholesterol and LDL-cholesterol:HDL-cholesterol ratio (all P for trend<0·05) after adjustment for potential confounders and cluster effects. HDL-cholesterol in participants who usually consumed spicy food (≥5 times/week) and who consumed spicy food perceived as moderate in pungency were significantly higher than those who did not (both P<0·01). The frequency and the average amount of spicy food intake and the degree of pungency in spicy food were positively associated with TAG (all P for trend<0·05). Spicy food consumption was inversely associated with serum cholesterol and positively associated with serum TAG, and additional studies are needed to confirm the findings as well as to elucidate the potential roles of spicy food consumption in lipid metabolism.

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“…Similar effects were observed on animal models. Kim and Park (2014[ 78 ]) evaluated green pepper juice for its potential to reduce weight gain and to determine its effects on lipid profiles in C57BL/6L mice fed at high-fat diet. Their results showed that mice fed at 45 % high-fat diet supplemented with green pepper juice (10 mL/kg/day) decreased 16 % their body weight gain compared with the obese controls.…”

Section: Epidemiology Of Obesitymentioning

confidence: 99%

Plants with potential use on obesity and its complications

Gamboa‐Gómez

Rocha‐Guzmán

Gallegos‐Infante

et al. 2015

EXCLI Journal; 14:Doc809; ISSN 1611-2156

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Evaluation of green pepper (Capsicum annuum L.) juice on the weight gain and changes in lipid profile in C57BL/6 mice fed a high-fat diet

Abstract: These results suggest that green pepper juice, as a drink, may possibly be helpful in reducing weight gain by regulating the levels of serum lipids.

Cited by 11 publications

References 44 publications

Association between spicy foods consumption and cardiovascular disease risk factors: Guangzhou Biobank Cohort Study

Association between spicy foods consumption and cardiovascular disease risk factors: Guangzhou Biobank Cohort Study

Association between spicy food consumption and lipid profiles in adults: a nationwide population-based study

Plants with potential use on obesity and its complications

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