Department of Biochemistry and Nutrition, Central Food Technological Research Institute, CSIR, Mysore 570 020, India.
Appl Physiol Nutr Metab. 2011 Apr;36(2):201-9. doi: 10.1139/h10-102.
Spice bioactive compounds, capsaicin and curcumin, were both individually and in combination examined for antilithogenic potential during experimental induction of cholesterol gallstones in mice. Cholesterol gallstones were induced by feeding mice a high-cholesterol (0.5%) diet for 10 weeks. Groups of mice were maintained on a lithogenic diet that was supplemented with 0.015% capsaicin/0.2% curcumin/0.015% capsaicin + 0.2% curcumin. The lithogenic diet that contained capsaicin, curcumin, or their combination reduced the incidence of cholesterol gallstones by 50%, 66%, and 56%, respectively, compared with lithogenic control. This was accompanied by reduced biliary cholesterol and a marginal increase in phospholipid in these spice-fed groups. Increased cholesterol saturation index and cholesterol : phospholipid ratio in the bile caused by the lithogenic diet was countered by the dietary spice compounds. The antilithogenic influence of spice compounds was attributable to the cholesterol-lowering effect of these dietary spices in blood and liver, as well as a moderate increase in phospholipids. Decreased activities of hepatic glutathione reductase and glutathione-S-transferase caused by the lithogenic diet were countered by the combination of capsaicin and curcumin. The increased lipid peroxidation and the decreased concentration of ascorbic acid in the liver that was caused by the lithogenic diet was countered by the dietary spice compounds, individually or in combination. Thus, while the capsaicin and curcumin combination did not have an additive influence in reducing the incidence of cholesterol gallstones in mice, their combination nevertheless was more beneficial in enhancing the activity of hepatic antioxidant enzyme ─ glutathione reductase in the lithogenic situation. The antioxidant effects of dietary spice compounds are consistent with the observed reduction in cholesterol gallstones formed under lithogenic condition.
辣椒素和姜黄素等香料生物活性化合物，分别及联合用于研究其在实验性诱导的胆固醇胆囊结石形成中抗结石形成的潜力。通过给小鼠喂食高胆固醇（0.5%）饮食 10 周来诱导胆固醇胆囊结石。将各组小鼠维持在致石饮食上，该饮食补充了 0.015%辣椒素/0.2%姜黄素/0.015%辣椒素+0.2%姜黄素。与致石对照相比，含有辣椒素、姜黄素或它们组合的致石饮食分别降低了胆固醇胆囊结石的发生率 50%、66%和 56%。这伴随着胆汁中胆固醇的减少和磷脂的适度增加。致石饮食引起的胆汁中胆固醇饱和度指数和胆固醇：磷脂比增加，被饮食香料化合物所抵消。香料化合物的抗结石作用归因于这些饮食香料在血液和肝脏中的降胆固醇作用，以及磷脂的适度增加。致石饮食引起的肝谷胱甘肽还原酶和谷胱甘肽-S-转移酶活性降低，被辣椒素和姜黄素的组合所抵消。致石饮食引起的肝脂质过氧化和抗坏血酸浓度降低，被饮食香料化合物单独或联合抵消。因此，尽管辣椒素和姜黄素的组合在降低胆固醇胆囊结石的发生率方面没有相加的影响，但在致石情况下，它们的组合在增强肝抗氧化酶谷胱甘肽还原酶的活性方面更有益。饮食香料化合物的抗氧化作用与在致石条件下观察到的胆固醇胆囊结石形成减少一致。
