고추(蕃椒)及 마늘(大蒜)이 正常血液中의 Chylomicrons의 出現에 미치는 影響 = INFLUENCE OF THE RED PEPPER AND GARLIC ON THE APPEARENCE OF CHYLOMICRONS IN THE SERUM OF THE RATS (June 1955-January 1957)

다국어 초록 (Multilingual Abstract)

It is well known that many factors are responsible for the absorption of various nutrients in the gastro-intestinal tract. Different spicies are used by different nationalities and races in their daily cooking to suit their taste for foods, although they may not have much of nutritional value.
In the current study we tried to investigate certain relationship between some of the spicies used in Korean cooking and the absorption of nutrients from the gut. The red pepper and garlic are probably the most frequently used spicies by Korean.
Many reports appeared in the literature regarding the chemical, pharmacological and clinical aspect of these two spicies but as far as we know the exact relationship between these substances and fat absorption has not been reported.
Frazer and Steward confirmed the presence of chylomicron in normal serum using dark-ground illumination technique which was called earlier ac "blood dust" by Edmunds, Muller, Gage and Fish. They demonstrated that the number of chylomicron increases and varies at different time intervals after ingestion of fatty meals by using this rather simple method.
We used this finding in our study as an objective method to determine the relationship between the rate of fat absorption from the gastro-intestinal tract and ingestion of red pepper and garlic.
The Wistar albino rats are used as an experimental animal and olive oil and butter oil are used as fatty meals. These substances as well as red pepper and garlic are introduced directly into the stomach of the animals through French No. 8 catheter. Blood samples are obtained from the tail veins of the rats and examined by the method described by Frazer and Steward.
There is a marked rise in the number of chylomicron after a fatty meal and this increase is always amplified and reached the peak in shorter period by the administration of red pepper or garlic. When the red pepper and garlic are administered before the fatty meals the rise is more marked than they are administered after the fatty meals. When these spicies and fatty meals are administered at the same time the rise is intermediate.
It is known that the chief pharmacological action of these two spicies is local irritant action. Thus it may be reasonable to assume that the mechanism of changes in the number of chylomicron produced by the ingestion of red pepper and garlic is due to the increased peristaltic movements of the intestine and mucosal vasodilatation which may facilitate the absorption of fats from the gastro-intestinal tract.