Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Red Pepper Powder and Kimchi Reduce Body Weight and Blood and Tissue Lipids in Rats Fed a High Fat Diet

  • Park, Kun-Young (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National National University) ;
  • Park, Sun-Mi (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National National University) ;
  • Jeon, Young-Soo (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National National University) ;
  • Rhee, Sook-Hee (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National National University)
  • Published : 2002.06.01
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Abstract

The effect of red pepper powder (RPP) or kimchi on body weight and blood and tissue lipids was evaluated in male Sprague-Dawley rats fed a high fat diet (HFD). RPP (0.006% capsaicin) diet contained 5% RPP in HFD; the kimchi diet was 10% kimchi (50% RPP by dry weight) in HFD. Food consumption of the RPP and kimchi diet groups was not different than the normal or HFD groups, but final body weights were significantly lower than the HFD group (p <0.05) after 4 weeks on the RPP or kimchi diets. The weights of liver, epididymal fat pad and perirenal fat pad in RPP and kimchi diet groups were lower than those of the HFD group, but the rats on the kimchi diet had even lower weights than those on the RPP diet. Plasma concentrations of triglyceride and cholesterol were lowest in the kimchi diet group (p<0.05). The RPP and kimchi diet groups had lower total lipids, triglycerides and cholesterol in liver; as well as in tissue fat prods than the HFD group, with the greatest effect being in the kimchi diet group. These results suggested that RPP and kimchi consumption can reverse the effects of HFD on weight gain and blood and tissue lipids, and that kimchi does so more effectively than RPP alone.

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References

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