Saito A, Nakamura K, Hori Y, Yamamoto M
Research Department, Hokuriku Seiyaku Co., Ltd., Fukui, Japan.
Int J Vitam Nutr Res. 2000 Jan;70(1):19-23. doi: 10.1024/0300-9831.70.1.19.
The effects of capsaicin, a major pungent agent of capsicum fruits, on biliary free fatty acids (FFAs) were studied in male rats. Animals were dosed 100 mg/kg capsaicin after the administration of olive oil, and the bile was obtained for 6 hours continuously after dosing with capsaicin for analysis of FFAs using HPLC methods. Capsaicin significantly decreased the total biliary FFA concentration in the animals which had been previously increased by the administration of olive oil. The main FFAs in the bile of control rats are lauric and palmitic acids, followed by linoleic, oleic, stearic and palmitoleic acids. Capsaicin alone decreased the values of these main FFAs. While lauric, palmitic, linoleic, stearic and arachidonic acids were increased significantly by the treatment with olive oil, elevation of these FFAs was inhibited by the treatment with capsaicin.
研究了辣椒果实主要辛辣成分辣椒素对雄性大鼠胆汁中游离脂肪酸（FFAs）的影响。给动物灌胃橄榄油后给予100mg/kg辣椒素，用高效液相色谱法（HPLC）连续6小时收集给药后胆汁以分析游离脂肪酸。辣椒素显著降低了此前因灌胃橄榄油而升高的动物胆汁中游离脂肪酸的总浓度。对照大鼠胆汁中的主要游离脂肪酸是月桂酸和棕榈酸，其次是亚油酸、油酸、硬脂酸和棕榈油酸。单独使用辣椒素可降低这些主要游离脂肪酸的值。虽然月桂酸、棕榈酸、亚油酸、硬脂酸和花生四烯酸经橄榄油处理后显著增加，但辣椒素处理可抑制这些游离脂肪酸的升高。
