Anandakumar P, Jagan S, Kamaraj S, Ramakrishnan G, Clara J Binu, Pathitha D, Kavitha T, Devaki T
Department of Biochemistry, University of Madras, Guindy Campus, Chennai, India.
Arch Pharm Res. 2009 Feb;32(2):229-34. doi: 10.1007/s12272-009-1140-2. Epub 2009 Mar 13.
Spices and vegetables possess antioxidant activity that can be applied for preservation of lipids and lower lipid peroxidation in biological systems. In the present study, we have investigated the effect of capsaicin on lipid metabolism during benzo(a)pyrene induced lung cancer in Swiss albino mice. Benzo(a)pyrene (50 mg/kg wt) induced lung cancer animals showed abnormal changes in the tissue and serum lipids, lipoproteins and lipid metabolizing enzymes. Treatment with capsaicin (10 mg/kg body wt) remarkably attenuated all the above alterations and restored normalcy. These findings reveal the chemomodulatory potential of capsaicin in attenuating the alterations in lipid metabolism during experimental lung carcinogenesis.
香料和蔬菜具有抗氧化活性，可用于生物系统中脂质的保存并降低脂质过氧化。在本研究中，我们研究了辣椒素对苯并(a)芘诱导的瑞士白化小鼠肺癌过程中脂质代谢的影响。苯并(a)芘（50毫克/千克体重）诱导的肺癌动物在组织和血清脂质、脂蛋白及脂质代谢酶方面出现了异常变化。用辣椒素（10毫克/千克体重）处理可显著减轻上述所有变化并恢复正常。这些发现揭示了辣椒素在实验性肺癌发生过程中减轻脂质代谢改变的化学调节潜力。
