Evaluation of green pepper (Capsicum annuum L.) juice on the weight gain and changes in lipid profile in C57BL/6 mice fed a high-fat diet
作者： Na-Hyung Kim , Seong Hoon Park
DOI: 10.1002/JSFA.6685
关键词:
摘要: BACKGROUND Capsicum pepper (green pepper, Capsicum annuum L.), a natural product available in many countries, is considered to be food additive, with healthful or medical applications. The aim of this study was evaluate green juice for its potential reduce weight gain and determine effects on lipid profiles C57BL/6 mice fed high-fat diet. RESULTS Mice given diet gained significantly less showed significant decrease serum triglycerides, total cholesterol, low density lipoproteins, alanine aminotransferase compared only (P < 0.05). Systolic diastolic blood pressure, heart rate, glucose levels (determined by using the intraperitoneal tolerance test) administered were similar those control group. In addition, abdominal fat volume (subcutaneous visceral), which quantified 4.7 T magnetic resonance imaging, including multi-slice spin-echo T2-weighted images, tended diet. CONCLUSION These results suggest that juice, as drink, may possibly helpful reducing regulating lipids. © 2014 Society Chemical Industry
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