Effects of capsaicin (C) and dihydrocapsaicin (DC) on serum ethanol (ET) concentration of ET treated CF-1 mice.

In this study adult male CF-1 mice were treated on a daily basis as follows: Group A - controls, Group B - ethanol (ET) treated (1.25 g ET/kg body weight (b.wt.], Group C - ET plus 4 mg Capsaicin (C)/kg b.wt., and Group D - ET plus 4 mg dihydrocapsaicin (DC)/kg b.wt. At the end of the sixth week experimental period the animals were anesthetized, exsanguinated and hepatectomized. Our study suggests that ET administered at the rate of 1.25 g ET/kg b.wt. reaches a mean serum value of 43 + 14 mg/dL within 15 minutes. In addition, chronic ET ingestion significantly decreases mean hepatic glycogen content and mean serum triglyceride concentration of the animals. Conjoint administration of ET plus C decreases significantly mean body weight and mean ET and the triglyceride concentration of the serum. Prolonged ET ingestion plus DC administration decreases mean wet liver weight and lowers significantly the mean serum ET, cholesterol and triglyceride concentrations of CF-1 mice.

Effects of pure capsaicinoids (capsaicin and dihydrocapsaicin) on plasma lipid and lipoprotein concentrations of turkey poults.

The effects of capsaicin and dihydrocapsaicin on blood lipid and lipoprotein concentrations were determined in two groups of turkeys. The first group was maintained on a cholesterol-free diet, while the second received a diet supplemented with 0.2% cholesterol. Daily administration of capsaicinoids occurred at a dose of 4 mg per animal. Neither drug had an effect on serum triglyceride concentrations in the animals receiving the cholesterol-free diet. However, total cholesterol, LDL-cholesterol and HDL-cholesterol concentrations were increased significantly, while VLDL cholesterol concentrations were decreased significantly by both drugs relative to controls. In the cholesterol-fed group triglycerides, total cholesterol and LDL-cholesterol decreased significantly with dihydrocapsaicin treatment. Both compounds reduced VLDL-cholesterol and increased HDL-cholesterol in the cholesterol-fed animals. Dihydrocapsaicin had a greater efficacy in producing beneficial anti-hyperlipidemic effects in the cholesterol-fed animals.