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Download fileEffects of capsaicin, dihydrocapsaicin and curcumin on copper-induced oxidation of human serum lipids
journal contribution
posted on 2023-05-16, 17:56 authored by Kiran AhujaKiran Ahuja, Kunde, DA, Madeleine BallMadeleine Ball, Dominic GeraghtyDominic GeraghtyThe oxidation of low-density lipoprotein (LDL) is believed to be the initiating factor for the development and progression of atherosclerosis. The active ingredients of spices such as chili and turmeric (capsaicin and curcumin, respectively) have been shown to reduce the susceptibility of LDL to oxidation. One of the techniques used to study the oxidation of LDL is to isolate LDL and subject it to metal-induced (copper or iron) oxidation. However, whole serum may represent a closer situation to in vivo conditions than using isolated LDL. We investigated the effects of different concentrations (0.1-3 μM) of capsaicin, dihydrocapsaicin, and curcumin on copper-induced oxidation of serum lipoproteins. The lag time (before initiation of oxidation) and rate of oxidation (slope of propagation phase) were calculated. The lag time increased, and the rate of oxidation decreased with increasing concentrations of the tested antioxidants (p < 0.05). A 50% increase in lag time (from control) was observed at concentrations between 0.5 and 0.7 μM for capsaicin, dihydrocapsaicin, and curcumin. This study shows that oxidation of serum lipids is reduced by capsaicinoids and curcumin in a concentration-dependent manner. © 2006 American Chemical Society.
History
Publication title
Journal of Agricultural and Food ChemistryVolume
54Issue
17Pagination
6436-6439ISSN
0021-8561Department/School
School of Health SciencesPublisher
American Chemical SocietyPlace of publication
Washington USARepository Status
- Restricted