Journal
JOURNAL OF FUNCTIONAL FOODS
Volume 31, Issue -, Pages 131-140Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.jff.2017.01.044
Keywords
Red paprika; Capsanthin; High-fat diet; Hepatic steatosis; Lipid accumulation
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Funding
- Golden Seed Project, Ministry of Agriculture, Food and Rural Affairs (MAFRA)
- Ministry of Oceans and Fisheries (MOF), Rural Development Administration (RDA)
- Korea Forest Service (KFS)
- Korea Food Research Institute (KFRI)
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Red paprika (Capsicum annuum L.) is a widely used natural food colorant and source of vital micronutrients. The main carotenoid in red paprika is capsanthin. In this study, the effects of red paprika and capsanthin on impaired lipid metabolism were investigated in diet-induced obese mice. Forty male mice were divided into 4 groups; normal diet (ND), high-fat diet (HD), HD with red paprika, and HD with capsanthin. After 8 weeks, the red paprika and capsanthin groups showed significantly reduced weight gain, and ameliorated hypertrophy of the liver and adipose tissues. Red paprika and capsanthin treatment also improved serum lipid profile and adipokine secretion, and ameliorated hepatic steatosis by suppressing hepatic lipogenesis, fatty acid oxidation, and gluconeogenesis. In epididymal adipose tissue, red paprika and capsanthin inhibited adipogenesis and decreased lipid droplet size. Taken together, red paprika and capsanthin could ameliorate the detrimental effects of diet-induced obesity by improving impaired lipid metabolism. (C) 2017 Elsevier Ltd. All rights reserved.
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