The effect of capsaicin on the small intestinal absorption of glucose and alanine in the rat.

Chilli (containing the active ingredient capsaicin) forms an important flavouring agent in the preparation of meals in the tropics. Previous studies have shown that capsaicin in high doses causes gross structural and functional changes in the gut. The present study investigates the effect of pure capsaicin on the absorption of glucose, water and alanine by the small intestine of the rat. Perfusion studies were carried out using a 10 cm jejunal segment. Absorption rates of glucose, water and alanine from a control solution containing the nutrient and from a test solution containing added capsaicin were compared. Recovery of absorptive function of the intestinal mucosa after exposure to capsaicin was also studied. Absorption of water, glucose and alanine was found to be significantly reduced in the presence of capsaicin. Recovery of absorptive function occurred when capsaicin was withdrawn from the perfusate. It was concluded that capsaicin adversely affected absorption of nutrients from the rat small intestine; this effect was reversible at least in the case of some nutrients.

Diuretic effect of Aerua lanata with water, normal saline and coriander as controls.

The extract (200 ml of 50 g/L) of common garden herb (in Sri Lanka) Aerua lanata (S. Polpala, T. Thengapookeerai) induced diuresis, consistent ovet four repetitions in 70% of the subjects. The rest of the subjects needed higher concentration of the solution (100 g/L), to induce diuresis. The urine output observed with the fresh plant extract was significantly elevated (P less than 0.001) when compared with controls who received the same quantities of water, 0.9% saline of extracts of the seeds of another medicinal plant, Corlandrum sativum. Raw flowers of Aerua lanata were found to be the most effective in inducing diuresis when compared to the other parts of the raw plant and its dried form.