Pharmacological effects of fermented red pepper

Choi, Yoonjae; Suh, Hyung Joo

doi:10.1002/ptr.1490

Cited by 13 publications

(4 citation statements)

References 24 publications

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“…Red pepper or Capsicum annum is used widely as a condiment and shows an assortment of pharmacological and physiological features [9,10]. In Latin and Central America, Asia, and Africa, it is common for red pepper to be used to increase the spice level of food [11]; however, it is well-known to be troublesome if consumed in excess [12,13].…”

Section: Introductionmentioning

confidence: 99%

Growth, Carcass Traits, Blood Hematology, Serum Metabolites, Immunity, and Oxidative Indices of Growing Rabbits Fed Diets Supplemented with Red or Black Pepper Oils

Abdelnour

Alagawany

El‐Hack

et al. 2018

Animals

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Simple SummaryAfter the ban on antibiotics as growth promoters in poultry and animal diets, nutritionists had to find safe and efficient alternatives. Because of their beneficial properties, the oils of red and black pepper were chosen to be supplemented to rabbit diets. Promising results were obtained with regard to the ability of these oils to improve rabbits’ growth performance, immunity, and antioxidant status.AbstractThe present study aimed to examine the impacts of the supplementation of red or black pepper oils to rabbit diet as growth promoters on New Zealand white (NZW) rabbits. One hundred and forty weaned NZW rabbits were divided randomly into seven groups in a completely randomized experiment using different quantities of red pepper oil (RPO; 0.5, 1.0, 1.5 g/kg diet) or black pepper oil (BPO; 0.5, 1.0, 1.5 g/kg diet), in addition to the control group. Compared to the control, values of live body weight (LBW) for rabbits fed either RPO or BPO enriched diets were greater. The concentrations of serum triglycerides and cholesterol were lower (p < 0.01) in the RPO- and BPO-treated groups than in the control. Immunity parameters and antioxidant indices were improved in treated groups in comparison to the control. Dietary RPO or BPO can affect some growth traits, improve immunity parameters and the antioxidant activity, and decrease the lipid profile and lipid peroxidation. The use of 0.5 g RPO/kg diet as a dietary supplement had a larger effect on growth parameters than the other treatment groups.

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Section: Introductionmentioning

confidence: 99%

Growth, Carcass Traits, Blood Hematology, Serum Metabolites, Immunity, and Oxidative Indices of Growing Rabbits Fed Diets Supplemented with Red or Black Pepper Oils

Abdelnour

Alagawany

El‐Hack

et al. 2018

Animals

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“…Its fruit is a major source of natural colours and antioxidant compounds. Capsaicinoids in cayenne pepper reportedly exhibit protective coverage against mutagens, carcinogens, cholesterol, obesity and pains ( Choi et al., 2004 ). Capsaicin, the prominent capsaicinoids stimulate metabolism via energy release food catabolism leading to growth stimulation ( Govindarajan & Sathyanarayana, 1991 ).…”

Section: Introductionmentioning

confidence: 99%

Performance and blood biochemistry profile of broiler chickens fed dietary turmeric (Curcuma longa) powder and cayenne pepper (Capsicum frutescens) powders as antioxidants

Adegoke

Abimbola

Sanwo

et al. 2018

Veterinary and Animal Science

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A 56-day experimental trial was conducted to investigate the performance and blood biochemistry profile of broiler chickens fed dietary turmeric ( Curcuma longa ) powder (t) and cayenne pepper ( Capsicum frutescens ) powder (c) as antioxidants. Two hundred and forty three (two-week old) broiler chicks were randomly allotted into nine treatment groups consisting of 27 selected chicks and three replicates of nine birds each. Three levels of t – (0, 200 and 400 g/ 100 kg basal diet) and three levels of c – (0, 100 and 200 g/ 100 kg basal diet) were used to formulate nine dietary treatments (basal diet (B) inclusive) and fed to each groupin two phases, starter (3–4 weeks) and finisher (5–8 weeks) phases in a randomized design. Feed intake and weight gain were highest ( p < 0.05) in chicks fed B + 100c diet at the starter phase, while feed conversion ratio was best ( p < 0.05) in chickens fed B + 400t + 200c diet at finisher phase. All chickens fed dietary additives had significantly ( p < 0.05) decreased serum alanine aminotransferase and low density lipoproteins but increased high density lipoproteins in the starter phase. The hematological count determined indicate poor ( p < 0.05) profile in groups fed B + 200c diet. Feeding broiler chicks dietary B + 400t + 200c was recommended for optimal growth performance. However, indices measured in the finisher phase allude that the best ( p < 0.05) lipid profile were for chickens allotted B + 400t and B + 200t + 100c diets, while chicks fed B + 200t + 100c diet had overall a better serum count in the finisher phase.

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“…Red pepper (Capsicum annum) is widely used as a spice and exhibits a wide range of physiological and pharmacological properties (Srinivasan and Sambaiah, 1991;Srinivasan and Chandrasekhara, 1992;Choi and Suh, 2004;Srinivasan, 2005). Red pepper is the mostly used spicy for food throughout the world, especially in Central America, Latin America, Africa and Asia (Nopaintaya and Nye, 1974;Chukwu, 2006).…”

Section: Introductionmentioning

confidence: 99%

Effects of extensive consumption of hot red pepper fruit on liver of rabbit

Dkhil¹,

Al‐Quraishy²

2010

J. Med. Plants Res.

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In the present study, we examined the effects of hot red pepper on rabbit's hepatic tissue. Rabbits were orally ingested 2 g/Kg hot red pepper every day for 10 days. Hot red pepper induced a significant increase in temperature of rabbits after oral ingestion of each dose. Hepatic tissue damage was recorded through examination of the stained paraffin embedded sections. Inflammatory cellular infiltration and hepatocytic vacuolation were marked in rabbits ingested with the hot red pepper. Histochemical studies reveal a decrease in both of carbohydrates and protein contents in the liver. Serum alanine aminotransferase (ALT), aspartate aminotransferase (AST), cholesterol, triglycerides and glucose were decreased in rabbit due to oral ingestion of hot red pepper. These scientific evidences show that hot red pepper possesses some chemical and pharmacological properties which are capable of inducing liver damage. Therefore, based on the findings of this study, the excessive consumption of red pepper is capable of inducing liver damage and so should be avoided.

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Pharmacological effects of fermented red pepper

Cited by 13 publications

References 24 publications

Growth, Carcass Traits, Blood Hematology, Serum Metabolites, Immunity, and Oxidative Indices of Growing Rabbits Fed Diets Supplemented with Red or Black Pepper Oils

Growth, Carcass Traits, Blood Hematology, Serum Metabolites, Immunity, and Oxidative Indices of Growing Rabbits Fed Diets Supplemented with Red or Black Pepper Oils

Performance and blood biochemistry profile of broiler chickens fed dietary turmeric (Curcuma longa) powder and cayenne pepper (Capsicum frutescens) powders as antioxidants

Effects of extensive consumption of hot red pepper fruit on liver of rabbit

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