Influence of Red Pepper (Capsicum annuum L.) Seed Oil and Sancho (Zanthoxylum schinifolium) Seed Oil on Serum and Liver Lipids Profiles in Rats

고추종실유 및 산초유의 투여가 흰쥐의 혈청 및 간장 지질농도에 미치는 영향

  • Yoon, Deuk-Hyo (Division of Biotechnology, College of Bioscience and Biotechnology, Kangwon National University) ;
  • Choi, Yong-Soon (Institute of Bioscience and Biotechnology, Kangwon National University)
  • 윤덕효 (강원대학교 BT특성화학부대학 생명공학부) ;
  • 최용순 (강원대학교 부설생명공학연구소)
  • Published : 2008.02.28


Pungent oils are fat sources that determine the taste, flavor, and satiety of foods. They are also energy sources and regulators of lipid metabolism in humans. The present study was performed to evaluate the effects of red pepper (Capsicum annuum L.) seed oil (RPO) and sancho (Zanthoxylum schinifolium) seed oil (SCO) as pungent oils on the lipid profiles of rats fed on hypercholesterolemic diets (0.12% cholesterol), as compared to common soybean oil (SBO). There were large differences in the n-6/n-3 fatty acid ratios of the experimental oils (SBO: 8.8, SCO: 1.2, RPO: 70.1). Serum cholesterol concentrations were higher in the RPO groups than in the other groups; whereas ratios of HDL-cholesterol/total cholesterol were lower in the RPO groups. On the other hand, liver cholesterol levels were markedly higher in the SCO groups than in the RPO groups, with the SBO groups having intermediate levels; these largely reflected cholesterol ester content differences in the rat livers. It is possible that the different serum cholesterol responses observed in the RPO and SCO groups might have been related to differences in the n-6/n-3 fatty acid ratio rather than the polyunsaturated fatty acids/saturated fatty acids ratio. Serum triacylglycerol concentrations were lower in the SCO groups as compared to the other groups. Overall, the results showed a hypocholesterolemic effect for sancho seed oil as compared to red pepper seed oil in rats fed diets containing 0.12% cholesterol.


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