Green chili (Capsicum frutescens) ethanol extracts lowered triglyceride levels in rats fed with high-fat diet

Abstract

Introduction and Aim: Cardiovascular diseases (CVDs) are the world’s leading cause of death. Capsaicinoids, naturally occurring alkaloids found in Capsicum peppers, have been shown to lower plasma lipids and prevent atherosclerotic plaque formation. The present study aimed to compare the efficacy between Capsicum frutescens ethanol extract and statins on improving lipid profile in rats fed with high-fat diet. Materials and Methods: Twenty-five 3 months’ old rats weighing approximately 200 ±10 g were divided into five groups of five rats each: normal-fed (NF), high-fat diet fed (FF), high-fat fed with 10mg/kg BW Capsicum frutescens ethanol extract (FF-C), high-fat fed with 0.36 mg statin (FF-S), and high-fat fed with Capsicum extract and statin (FF-CS). The experimental period lasted 6 weeks. Blood sample was then collected and analyzed for serum total cholesterol (TC), triglycerides (TG), high-density lipoprotein cholesterol (HDL-C) and low-density lipoprotein cholesterol (LDL-C). Results: Between treatment groups, there was a significant difference of TC and TG levels (p < 0.05). The high-fat diet increased TC (mean difference (MD) 35.0 ± 9.7 mg/dL, p = 0.022) and TG (MD 76.67 ± 21.8 mg/dL, p = 0.026) significantly between NF and FF group. The addition of Capsicum frutescens decreased triglyceride levels significantly between FF and FF-C group (MD -39.4 ± 18.8 mg/dL, p = 0.038). No other significant difference was found between other treatment groups. Conclusion: The addition of Capsicum frutescens ethanol extract has shown to be effective in lowering triglyceride levels, but not other lipid profile parameters, among rats fed with high-fat diet.