Abstract
The prophylactic and therapeutic effects of dietary n-3 polyunsaturated fatty acids and antiinflammatory spice principles—curcumin and capsaicin on adjuvant induced arthritis in rats were studied. Rats fed codliver oil (1 mL/day/rat or 8 wt % in the diet) rich in n-3 fatty acids were found to have a decreased incidence of adjuvant induced arthritis as compared with those observed in coconut oil- or groundnut oil-fed animals. The inflammation in animals which developed adjuvant arthritis in codliver oil-fed animals was also significantly lower than that observed in the other two groups. Additional feeding of spice principles—capsaicin (from red pepper) (5 mg/kg bw/day) or curcumin (from turmeric) (30 mg/kg bw/day) along with dietary lipids delayed the onset of the disease and also lowered the extent of inflammation in arthritis arrested further progression of the disease. Curcumin and capsaicin feeding to arthritic rats also lowered paw inflammation. This beneficial effect of spice principles was observed irrespective of the nature of the dietary lipids fed to the rats. These studies indicated that the dietary n-3 polyunsaturated fatty acids, capsaicin, and curcumin can decrease the incidence, delay the onset and reduce the extent of inflammation of adjuvant-induced arthritis in rats.
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