RESUMO
Twenty-four ma1e a1bino rats were chosen at random and divided into two dietary groups: one for control (diet 1) and the other for an experimental diet (diet 2). Diet II consisted of the basal diet supplemented with red pepper powder in increasing amounts from 1.25%, 1.8% and 2.5% to 3.6%. With a red pepper diet at the 2.5% level, there was a significantly lower efficiency of food utilization. (p=0.05) The apparent digestlbility of calcium with red pepper concentrations from 2.5 to 35% was about 13% greater than in tile control diet. Thus red pepper appears to affect the solubility of calcium in the diet. Serum alpha-Carotene and Vitamin A showed a tendency to increase slightly with a red pepper diet. No histological changes in the gastric mucosa cells were observed in rats fed a red pepper diet. Further investigation is required to define the effects of red pepper in different species of animals.
