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RISS 인기검색어
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- 저자 : 전성현(Jun Sung Hyun) (검색결과 4 건)
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전성현,박병주 전남대학교 치과대학 2001 구강과학 Vol.13 No.2
The effects of dietary capsaicin--the pungent principle of red papper--on glucose and lipid metabilsm were studied in diabetic rats. Diabetes was induced by intraperitioneal injection of streptozotocin (30 mg/kg body weight) into Wistar female rats weighing up to 200 g. Capsaicin was then used as a dietary supplement at concentrations of 0.014% or 0.028% for a period of 4 weeks. Blood glucose and insulin levels were determined during an intravenous glucose tolerance test. Our result show that dietary capsaicin did not make any difference in the ingested food amounts and body weights of the experimental animals compared to the diabetic control or the control group. At the 4th week, capsaicin (0.028%) fed daibetic rats exhibited significantly decreased blood glucose levels on 0, 10, and 20 minutes after an intravenous glucose loading. There were no significant changes in the plasma concentrations of triglyceride and HDL-cholesterol between various groups, but there were decreasing tendency in the plasma concentrations of LDL-cholesterol, phosholipid, and free fatty acids in capsaicin-fed group. The plasma concentrations of total cholesterol and lipoprotein(a) were significantly decreased in capsaicin-fed group compared to diabetic control group. These results show that dietary capsaicin improves the glucose and lipid metabilsm in diabetes mellitus, suggesting that capsaicin may be useful for the treatment of diabetes and for the interention of diabetic complications.
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당뇨쥐의 지질대사에 미치는 Capsaicin 식이의 영향
정영희,박병주,이태희,최금희,전성현 대한비만학회 2000 The Korean journal of obesity Vol.9 No.4
The effects of dietary capsaicin the pungent principle of red pepper on glucose and lipid metabolism were studied in diabetic rats. Diabetes was induced by intraperitoneal injection of streptozotocin (30 mg/kg body weight) into Wistar female rats weighing up to 200 g. Capsaicin was then used as a dietary supplement at concentrations of 0.014% or 0.028% for a period of 4 weeks. Our result show that dietary capsaicin did not make any difference in the ingested food amounts and body weights of the experimental subjects compared to the diabetic control or the control group. At 4 weeks, diabetic rats fed eapsaicin diet (0.028%) exhibited significantly decreased basal and blood glucose levels on 10, 20 minutes after an intravenous glucose loading (p$lt;0.05) when eompared to the diabetic control group. Immunoreactive insulin levels were not changed between the groups. There were no signifieant changes of the plasma eoncentrations of triglyceride and HDL-cholesterol between the groups, but there were decreasing tendency in the plasma concentrations of LDL-cholesterol, phospholipid, and free fatty acids in capsaicin-fed group compared ta diabetic control group. The plasma concentrations of total cholesterol and lipoprotein(a) were significantly decreased in capsaicin-fed group compared to diabetic control group (p$lt;0.05). This study suggests that dietary capsaicin improves lipid metabolism, thus capsaicin may be useful for the treatment of diabetes and intervention of diabetie complications.
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