Capsaicin has potent anti-oxidative effects in vivo through a mechanism which is non-receptor mediated
| Autor: | Jalaj Kumar Gour, Ankita Chaudhary, Syed Ibrahim Rizvi |
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| Rok vydání: | 2019 |
| Předmět: |
Pungency
Antioxidant Physiology Chemistry medicine.medical_treatment TRPV1 food and beverages 030209 endocrinology & metabolism General Medicine Glutathione Pharmacology medicine.disease_cause Protein oxidation Lipid peroxidation 03 medical and health sciences chemistry.chemical_compound 0302 clinical medicine Capsaicin 030220 oncology & carcinogenesis Physiology (medical) medicine lipids (amino acids peptides and proteins) Oxidative stress |
| Zdroj: | Archives of Physiology and Biochemistry. 128:141-147 |
| ISSN: | 1744-4160 1381-3455 |
| Popis: | Capsaicin (8-methyl-N-vanillyl-trans-6-nonenamide) is the active ingredient of chilli peppers and is responsible for the characteristic pungency. The ubiquitous human consumption of chilli peppers indicates their influence on human health. The effect of capsaicin through sensory neurons via TRPV1 activation has been well studied, but its non-neuronal effects are still not extensively explored. The purpose of this study was to investigate the in vivo antioxidant effect of capsaicin on erythrocytes of male Wistar rats. Markers of oxidative stress in blood were determined by assessing the plasma total antioxidant potential, activity of plasma membrane redox system, intracellular glutathione (GSH) level, ROS level, protein oxidation and lipid peroxidation. Results of this study suggest a significant protective effect of capsaicin against oxidative stress by enhancing FRAP, GSH level, PMRS activity and ameliorating ROS, MDA, PCO and AOPP. |
| Databáze: | OpenAIRE |
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