Hot Chili Peppers Research Articles

Synthesis of agro-industrial wastes/sodium alginate/bovine gelatin-based polysaccharide hydrogel beads: Characterization and application as controlled-release microencapsulated fertilizers

Synthesis of novel agro-industrial wastes/sodium alginate/bovine gelatin-based polysaccharide hydrogel beads, micromeritic/morphometric characteristics of the prepared formulations, greenhouse trials using controlled-release microencapsulated fertilizers, and acute fish toxicity testing were conducted simultaneously for the first time within the scope of an integrated research. In the present analysis, for the first time, 16 different morphometric features, and 32 disinct plant growth traits of the prepared composite beads were explored in detail within the framework of a comprehensive digital image analysis. The hydrogel beads composed of 19 different agro-industrial wastes/materials were successfully synthesized using the ionotropic external gelation technique and CaCl2 as cross-linker. According to micromeritic characteristics, the ionotropically cross-linked beads exhibited 77.86 ± 3.55 % yield percentage and 2.679 ± 0.397 mm average particle size. The dried microbeads showed a good swelling ratio (270.02 ± 80.53 %) and had acceptable flow properties according to Hausner's ratio (1.136 ± 0.028), Carr's index (11.94 ± 2.17 %), and angle of repose (25.03° ± 5.33°) values. The settling process of the prepared microbeads was observed in the intermediate flow regime, as indicated by the average particle Reynolds numbers (169.17 ± 82.81). Experimental findings and non-parametric statistical tests reveal that dried fertilizer matrices demonstrated noteworthy performance on the cultivation of red hot chili pepper plant (Capsicum annuum var. fasciculatum) according to the results of greenhouse trials. Surface morphologies of the best-performing fertilizer matrices were also characterized by Scanning Electron Microscopy. Moreover, the static fish bioassay experiment confirmed that no abnormalities and acute toxic reactions occurred in shortfin molly fish (Poecilia sphenops) fed with dried leaves of red hot chili pepper plants grown with formulated fertilizers. This study showcased a pioneering investigation into the synthesis of microcapsules using synthesized hydrogel beads along with digital image processing for bio-waste management and sustainable agro-application.

Improving Milk Yield, Milk Quality, and Follicular Functionality Behavior in Dairy Cows from the Implementation of Microencapsulated Chili Pepper Supplements in Their Diets.

The present study evaluates the effect of including microencapsulated hot chili pepper (MHCP) in the diet of crossbred dairy cows on the volume and quality of milk and on ovarian morphofunctionality. Twenty-four crossbred females in their lactating period were used. The cows were divided into two experimental groups, a control (CT) and an MHCP -supplemented group (CP) given 1 g a day per animal of microencapsulated hot chili in concentrate for 42 days. Over seven weeks of daily milk production was measured, and sample milk was collected weekly for composition analysis. Animals were subject to an ovulation synchronization protocol on day 0 (D0), and an intravaginal progesterone (P4) implant, estradiol benzoate, and prostaglandin (PGF2α) were administered. On D8, the P4 implant was removed and PGF2α, equine chorionic gonadotropin, and estradiol cypionate were administered to the animals. The ovarian dynamics were evaluated in B mode and color Doppler. There were significant differences (p < 0.05) in the group X time interaction, the volume of milk produced, and the amount in kg/day of milk components. There was a higher percentage of vascularization in the preovulatory follicle in the CP group (p ≥ 0.10). The findings show that the inclusion of MHCP in the diet of dairy cows does influence their milk production and reproduction.

First report of pepper yellow leaf curl Thailand virus infecting hot chili in central Vietnam and Laos.

Hot chili pepper (Capsicum annuum) cultivation has been on the rise in South East Asia to meet export demands. In Thailand, the top chili exporter in South East Asia, chili production has been severely hampered by pepper yellow leaf curl disease (YLCD) caused by the begomovirus pepper yellow leaf curl Thailand virus (PepYLCThV) (Chiemsombat et al., 2018; Suwor et al., 2021). In the neighbouring countries of Laos and Vietnam, a limited survey of chili fields (200 plants in total) in Savannakhet (Savannakhet University campus, n = 150), Laos and Quang Nam province (Ka Dang commune, Dong Giang district, n = 50), central Vietnam in 2023 led to the finding of eight plants (5 in Laos and 3 in Vietnam) exhibiting YLCD-like symptoms, which included bright yellow color in young leaves and leaf curl and mosaic chlorosis in mature leaves (Fig. S1). Total DNA was extracted from leaves of two symptomatic plants (one from Savannakhet and one from Quang Nam) using a cetyltrimethylammonium bromide-based DNA extraction protocol (Doyle & Doyle, 1987; Nguyen et al., 2023). Next, PCR were performed using newly designed PepYLCThV-specific primers based on PepYLCThV sequences in GenBank (Table 1). PCR products of expected sizes were observed in samples with disease symptoms, but not from DNA extracted from C. annuum (cv. VA.99999) grown at the Institute of Biotechnology in Thua Thien Hue, Vietnam (Fig. S2). The amplicons were Sanger sequenced (Apical Scientific, Selangor, Malaysia) and the complete bipartite genome sequence of two isolates ('Sava01' from Laos and 'QNam01' from Vietnam) were obtained. The sequences of the DNA-A component from isolates 'Sava01' (GenBank PP437580) and 'QNam01' (GenBank PP437581) exhibited the highest sequence identity of 99.2% and 94.7% with the PepYLCThV isolate 'ChiangDaoS1' (GenBank OM677627), respectively (Table 2). Conversely, the sequences of the DNA-B component from the isolates 'Sava01' (GenBank PP437579) and 'QNam01' (GenBank PP437582) exhibited the highest similarity of 91.8% and 90.9% with the PepYLCThV isolate 'KKN601' (GenBank MW715820), respectively (Table 2). These results confirmed the presence of PepYLCThV in hot chili pepper plants exhibiting YLCD-like symptoms in central Vietnam and Laos. Infectious clones of PepYLCThV DNA-A and DNA-B (isolate 'QNam01') were created based on the pLX-AS vector as described by Pasin (2022), and transformed into Agrobacterium tumefaciens EHA105. The resulting bacteria were cultured in LB broth containing rifampicin (25 μg/mL) and kanamycin (50 μg/mL) at 28°C and used for agroinoculation of Nicotiana benthamiana (n = 6) and C. annuum (cv. VA.99999, n = 6) (4-6 leaf plants) as described by Pasin (2022). In all N. benthamiana plants, agroinoculation with both DNA-A and DNA-B infectious clones caused stunted growth, severe leaf curl, with yellow and white patches 21 days post inoculation (Fig. S3). In C. annuum plants, symptom expression, which included leaf curl and stunted leaves with yellow mosaic patterns, was observed in two out of six inoculated plants six weeks postinoculation (Fig. S3). PCR assays confirmed the presence of PepYLCThV DNA in N. benthamiana and C. annuum symptomatic leaves (Fig. S4). To our knowledge, this is the first report of pepper yellow leaf curl Thailand virus in hot chili pepper in Laos and central Vietnam. Appropriate containment and management strategies should be developed and implemented to control the spread of this disease in hot chili pepper crops in both countries.

Capsaicin: A chili pepper bioactive phytocompound with a potential role in suppressing cancer development and progression.

Cancer profoundly influences morbidity and fatality rates worldwide. Patients often have dismal prognoses despite recent improvements in cancer therapy regimens. However, potent biomolecules derived from natural sources, including medicinal and dietary plants, contain biological and pharmacological properties to prevent and treat various human malignancies. Capsaicin is a bioactive phytocompound present in red hot chili peppers. Capsaicin has demonstrated many biological effects, including antioxidant, anti-inflammatory, antimicrobial, and anticarcinogenic capabilities. This review highlights the cellular and molecular pathways through which capsaicin exhibits antineoplastic activities. Our work also depicts the synergistic anticancer properties of capsaicin in conjunction with other natural bioactive components and approved anticancer drugs. Capsaicin inhibits proliferation in various cancerous cells, and its antineoplastic actions in numerous in vitro and in vivo carcinoma models impact oncogenesis, tumor-promoting and suppressor genes, and associated signaling pathways. Capsaicin alone or combined with other phytocompounds or approved antineoplastic drugs triggers cell cycle progression arrest, generating reactive oxygen species and disrupting mitochondrial membrane integrity, ultimately stimulating caspases and promoting death. Furthermore, capsaicin alone or in combination can promote apoptosis in carcinoma cells by enhancing the p53 and c-Myc gene expressions. In conclusion, capsaicin alone or in combination can have enormous potential for cancer prevention and intervention, but further high-quality studies are needed to firmly establish the clinical efficacy of this phytocompound.

Capsaicin alleviates acute alcohol-induced pyroptosis by activating ESCRT-III-dependent cell membrane repair in hepatocytes.

Capsaicin (CAP), the active ingredient in hot chilli peppers, has anti-inflammatory and hepatoprotection effects. Acute alcoholic liver injury (AALI) is liver damage caused by acute alcohol abuse, which can lead to severe liver lesions and even be life-threatening. Pyroptosis is inflammation-related programmed cell death characterized by membrane rupture and plays a key role in AALI. The endosomal sorting complexes required for transport (ESCRT) proteins can gather at damaged areas of the membrane to facilitate the process of sealing the membrane. In this study, we found that CAP could relieve acute alcohol-induced pyroptosis of hepatocytes in vitro and in vivo. Mechanically, we found that CAP could alleviate acute alcohol-induced pyroptosis by activating the ESCRT-III-dependent membrane repair machinery. Furthermore, the data showed that CAP induced ESCRT-III protein expression by activating transient receptor potential vanilloid member 1 (TRPV1) on the cell membrane and Ca2+ influx. TRPV1 inhibitor capsazepine (CPZ) inhibited the relief effect of CAP on acute alcohol-induced pyroptosis. Overall, these results showed that CAP might activate ESCRT-III-dependent membrane repair machinery through Ca2+ influx, which is regulated by TRPV1 calcium channels, therefore mitigating acute alcohol-induced pyroptosis. Our research provides a new perspective on a naturally active food product to promote cell repair and relieve AALI.

Physicochemical and Sensory Evaluation Data to Drive the Development of a Green Chili Pepper Hot Sauce from Unexploited Raw Materials.

The present study shows the set of analyses conducted during the development of a hot chili pepper sauce to valorize green peppers usually discarded in the Espelette region (France). A traditional production process was used as the inspiration for product development, and two different fermentation processes were assessed and characterized by measuring pH, sugar content, instrumental color, volatile composition, and conducting sensory (discriminant test) and microbiological analyses (total plate count). Significant differences were observed among pepper mash samples with respect to their physicochemical characteristics, but the products were considered similar from a sensory standpoint. Both sensory and physicochemical tests suggested that the ingredients added to make the sauces were determinant and had a higher impact on the organoleptic profile of the final product than the fermentation process. Finally, a Napping® test was conducted to determine the attributes that could differentiate the product from the hot sauces found in the current market. The results of the present research allowed the optimization of the elaboration process of the new product, saving time and ingredient costs. The procedures shown in the study could be used as an example of a new product development process in which physicochemical and sensory data are collected and used for decision making.

Nanoformulations with exopolysaccharides from cyanobacteria: enhancing the efficacy of bioactive molecules in the Mediterranean fruit fly control

The increasing demand for food has required intensive use of pesticides which are hazardous to the ecosystem. A valid alternative is represented by biopesticides; however, these molecules are often insoluble in water, and poorly bioavailable. Nanopesticides can be engineered to reach a selected target with controlled release of the active principle. In this work, capsaicin, an irritant alkaloid from hot chili peppers, and hydroxytyrosol, a phenolic compound obtained from extra-virgin olive oil by-products, were loaded into innovative nanocarriers. These were designed ad hoc combining exopolysaccharides from the cyanobacteria Neocyanospira capsulata, and a lipid component, i.e., egg phosphatidylcholine. The polysaccharide was chosen for chemical affinity with the chitin of insect exoskeleton, while the lipids were introduced to modulate the carrier rigidity. The newly formed nanosystems were characterized by physico-chemical techniques and tested for their possible use in pest control programs. The Mediterranean Fruit Fly Ceratitis capitata Wiedemann, 1824 (Diptera, Tephriditae), a pest of the Mediterranean Region causing high economic losses, was used as a model insect. We found that the nanoformulations nanocarriers prepared in this work, were able to increase the ovicidal effect of hydroxytyrosol. Moreover, the formulation encapsulating either hydroxytyrosol or capsaicin were able to reduce the number of females landing on treated apricots.Graphical

Capsaicin suppresses the migration and invasion of human nasopharyngeal carcinoma cells through the modulation of mTOR signaling pathway.

Nasopharyngeal carcinoma (NPC), a malignancy of the nasopharynx, is prevalent in Southeast Asia and Southern China. The prognosis of NPC is poor and local recurrence and metastasis often occur. Capsaicin (tran-8-methyl-N-vanillyl-6-nonenamide), a pungent constituent of hot chili peppers, shows anti-cancer activities such as anti-proliferation and anti-metastasis. Currently, the role of capsaicin in cell metastasis of NPC is not well understood. We tested whether capsaicin has anti-metastatic activity in NPC cell lines. Capsaicin suppressed cell proliferation in dose-dependent manner. Moreover, capsaicin inhibited cell metastasis as shown by wound healing assay and decreased the expressions of MMP-2 and MMP-9. In addition, the phosphorylation of mTOR was downregulated by capsaicin. Combination of capsaicin and rapamycin (mTOR inhibitor) treatments led to increasing of anti-growth and anti-metastatic activities. Therefore, capsaicin has potential to be used as an optional therapeutic drug for treatment of NPC.

Microencapsulation of Capsaicin in Chitosan Microcapsules: Characterization, Release Behavior, and Pesticidal Properties against Tribolium castaneum (Herbst).

Capsaicin is a capsaicinoid in hot chili peppers, with excellent antibacterial and antimicrobial activities and a good safety profile, but its poor solubility and instability restrict its effectiveness. This limitation may be mitigated by encapsulation. Herein, capsaicin microcapsules (CCMs) were prepared through layer-by-layer self-assembly, using chitosan and carboxymethyl chitosan as shell materials. The chemical and microstructure structural characterization was evaluated by the methods of Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), and X-ray diffraction (XRD). The SEM indicated the microcapsules were irregular in shape with an average size of about 100 μm. The encapsulation had a high loading efficiency of 64.31%. FTIR and XRD revealed the absence of the interaction between the core and shell materials and the amorphous nature of the CCMs. The analysis results of the microcapsules' release behavior showed the burst release of capsaicin in 7 days and a slow progression afterward in three solutions, with the highest release properties in a basic solution, followed by acidic and neutral salt solutions. The entomotoxicity of CCMs was conducted against Tribolium castaneum (Herbst), and its efficacy was compared with pure capsaicin. The CCMs were found to be highly effective against this pest. The LC50 value for capsaicin and its microcapsules was 31.37 and 29.75 mg/kg on adults, respectively. According to these values, T. castaneum's development and reproduction were significantly inhibited compared with the control group. The excellent physicochemical characteristics and insecticidal performance show a high application value for integrated pest control.

Dietary Capsaicin: A Spicy Way to Improve Cardio-Metabolic Health?

Today's sedentary lifestyle with too much food and too little exercise has made metabolic syndrome a pandemic. Metabolic syndrome is a major risk factor for type-2 diabetes and cardiovascular disease. New knowledge of medical and nutraceutical intervention in the early stages of metabolic syndrome is central to prevent these deadly complications. People who eat chili pepper on a regular basis seem to stay healthier and live longer than those who do not. Animal experiments suggest a therapeutic potential for dietary capsaicin, the active principle in hot chili pepper, to reduce the risk of developing metabolic syndrome. This is an attractive theory since capsaicin has been a culinary staple for thousands of years, and is generally deemed safe when consumed in hedonically acceptable doses. The broad expression of the capsaicin receptor TRPV1 in metabolically active tissues lends experimental support to this theory. This review critically evaluates the available experimental and clinical evidence for and against dietary capsaicin being an effective dietary means to improve cardio-metabolic health. It comes to the conclusion that although a chili pepper-rich diet is associated with a reduced risk of dying due to cardiovascular disease, dietary capsaicin has no clear effect on blood glucose or lipid profiles. Therefore, the reduced mortality risk may reflect the beneficial action of digested capsaicin on gut microbiota.

The influence of a carrier food on the perceived spiciness of chili pepper sauce

AbstractThe objective of this study was to investigate the influence of carrier foods on the perceived spiciness of chili pepper sauces. Three different chili pepper sauces with known levels of synthetic oleoresin capsicum (0, 0.1, 0.3%) were prepared and served to trained panelists alongside two different carrier foods (chicken breasts and tortilla chips). The panelists evaluated the perceived intensity of the spiciness, Tmax and capsaicinoid were analyzed using u‐HPLC. Decreases in the level of perceived intensity of the spiciness was observed in chili pepper sauces served with carrier foods as compared to chili pepper sauces served alone (p &lt; .05). The perceived intensity of the sauces served with chicken breast was significantly lower than that of the sauces served with tortilla chips (p &lt; .05). This result indicates that the carrier foods served with chili pepper sauces may reduce the perceived spiciness perception of chili pepper sauces.Practical applicationThis study indicated that the human‐perceived level of spiciness in hot chili pepper sauces is influenced by carrier foods; the effect of the sauces seemed to be greater when they were served with chicken breast than with tortilla chips. This result could help culinary artists determine how best to incorporate hot chili pepper sauces into their dishes.

Capsaicin for Weight Control: "Exercise in a Pill" (or Just Another Fad)?

Medical management of obesity represents a large unmet clinical need. Animal experiments suggest a therapeutic potential for dietary capsaicin, the pungent ingredient in hot chili peppers, to lose weight. This is an attractive theory since capsaicin has been a culinary staple for thousands of years and is generally deemed safe when consumed in hedonically acceptable, restaurant-like doses. This review critically evaluates the available experimental and clinical evidence for and against capsaicin as a weight control agent and comes to the conclusion that capsaicin is not a magic “exercise in a pill”, although there is emerging evidence that it may help restore a healthy gut microbiota.

Capsaicin-incorporated zein electrospun nanofibers: Characterization and release behavior

Capsaicin is an active compound in hot chili pepper that possesses many beneficial biological properties. However, sensorial attributes and sensitivity to environmental and food processing conditions can affect their stability, which could be restricted by encapsulation. In this study, electrospun zein fibers loaded with different concentrations of capsaicin (0.1%–0.4%) were evaluated in terms of encapsulation efficiency, morphology, and antioxidant activity. Nano-sized fibers were obtained with an encapsulation efficiency of 45.73%–93.11%, exhibiting a smooth surface and cylindrical morphology. The capsaicin-loaded zein fibers showed antioxidant activity in the range of 60%–68%. An optimum concentration of 0.24% capsaicin was selected for zein nanofibers. The release from the zein nanostructure in the food simulants followed Fickian transport. The interactions of capsaicin with zein were characterized by frequency shifts of the complex spectra. Thermogravimetric and thermal stability tests showed that capsaicin loss decreased following encapsulation in the electrospun zein mat. The thermal stability of encapsulated capsaicin increased more than 50% at 90 °C in comparison with free capsaicin. The nanofibers showed higher antimicrobial activity against Staphylococcus aureus than Pseudomonas aeruginosa and then Escherichia coli. Overall, zein acted as a good wall material for the encapsulation of capsaicin via electrospinning, extending the applications of capsaicin in foods and therapeutics.

Agro-Morphological Characterization and Intra-Varietal Diversity of Akabarechilli (Capsicum spp.) Landraces of Nepal

Capsicum (Solanaceae), comprising of sweet and hot chilli pepper, is a globally known spice crop. This genus is well known for its huge genetic diversity at intra- and inter-species level. Diversity among Akabarechilli landraces, a unique Capsicum from Nepal, has not been studied so far. The present study characterized thirty accessions of Akabarechilli using 26 qualitative and 21 quantitative agro-morphological markers at the experimental plots of National Genebank, Khumaltar, Nepal during the summer season of 2018/019. Using principal component analysis, the first- principal components with eigen-values more than 1 contributed 25% of the variability among accessions for quantitative traits, whereas the first principal components with eigen-values more than 1 contributed 22.2% of the variability among accessions for qualitative traits. These findings suggested a wide range of morphological variations among the tested accessions. Based on qualitative and quantitative traits, 30 accessions were grouped into 6 distinct clusters by Euclidian distance and average method. Accessions CO-11048 and CO-11050 under cluster-III were round shape fruit type and accessions CO-11044, CO- 11046 andCO-11047 under cluster-I were high fruiting with longer fruitbearing period and could be utilized for breeding purpose as these are the traits preferred by consumers or processors in Nepalese market. SAARC J. Agric., 19(2): 37-55 (2021)

THE EFFECT OF PLANTING SCHEMES FOR VARIETIES OF HOT CHILI PEPPER ON THE YIELD OF PLANT IN UNHEATED GREENHOUSE CONDITIONS

This article reveals the results of the study on different planting schemes for Margilan 330, Uchkun and Tillarang varieties of hot chili peppers in unheated greenhouse conditions. According to the results of the study, the number of fruits was higher in 70x20 cm reduced variants of planting scheme, while in the variants planted in 70x50 cm scheme, the fruit weight increased even though the number of fruits was less.

Anti-gnawing bio-polymer composites from non-toxic substances extracted from hot chili pepper

This research studied anti-gnawing bio-polymer composites to prevent rodent destroy the plastic products. Poly(butylene succinate) (PBS) used as a bio-polymer matrix incorporated with capsicum oleoresin (CO) and denatonium benzoate (DB). CO extracted form hot chili pepper provided the burning sensation to mammal and DB gave a bitterest taste as a non-toxic substance. CO liquid was impregnated in the porous of silica called SiCO. The anti-gnawing bio-polymer composites were prepared by internal mixer and formed the specimens by compression molding machine. The anti-gnawing bio-polymer composites were determined anti-gnawing properties and mechanical properties. The anti-gnawing properties was examined in term of percentage of weight loss monitoring every week for one month. The results showed that the bio-polymer composites could be able to withstand the gnawing from rats with decreasing percentage of weight loss around 16% as comparing to neat PBS; however, the increase in SiCO concentration did not significantly improve the anti-gnawing properties. The addition of SiCO did not significantly reduce mechanical properties of the bio-polymer composites; however the corporation of DB/ZnSt decreased those properties of the composites.

Green synthesis of silver nanoparticles using aqueous extract of hot chili pepper fruits and its antimicrobial activity against Pseudomonas aeruginosa

Green synthesis of silver nanoparticles using aqueous extract of hot chili pepper fruits and its antimicrobial activity against Pseudomonas aeruginosa

Biorational and conventional insecticides efficacy to control thrips (Frankliniella occidentalis Perg.) on strawberries (Fragaria x ananassa Duch.) at Morelos state, Mexico

Objective: To evaluate the insecticidal effectiveness of biorational and conventional products as alternatives to control thrips and their phytotoxic effects in strawberry cultivation. Design / methodology / approach: The research was carried out in strawberry cv. Camino Real during its flowering stage - fruiting established in open ground; A completely randomized experimental design with seven treatments and four replications was used. The treatments evaluated were: T1: neem oil extract, T2: paraffin oil, T3: garlic extract + hot chili pepper + cinnamon, T4: spinosad, T5: imidacloprid + lambda cyhalothrin, T6: bifenthrin, and T7: control. Applications were made weekly and the mortality evaluation was carried out by counting the number of live thrips per flower. With the obtained data, an analysis of variances and a mean comparison test (Tukey, p ≤ 0.05) were performed. Results: Significant differences between treatments could be identified (p ≤ 0.05); imidacloprid + lambda cyhalothrin and bifenthrin caused the highest mortality of thrips with 92 and 93 % efficacy, respectively. Spinosad obtained good results, ranking as the second-best option with 90 % control efficiencies; neem extract stood out as an excellent biorational pest management alternative with 77 % control efficacy in its last evaluation. No phytotoxic effects were observed from any of the treatments on the crop. Limitations on study / implications: It is important to continue the study in the laboratory to obtain the LD50 and LD90 of the management alternatives, as well as an MRL analysis of the molecules used. Findings / conclusions: The proposed protocol evidenced the efficacy of biorational and ecological thrips control treatments in intensive horticultural systems.

Jaco Pastorius

Choosing Jaco Pastorius was an easy call. As a player, he occupies a fascinating place in the world of electric bass. He is, in a word, undeniable. And yet, as a survey of Rolling Stone readers in 2011 noted, he’s not a “household name.” He was just number seven on the magazine’s list of all time greats. John Entwhistle of The Who and Flea from the Red Hot Chili Peppers come in at one and two. But just as there’s no Entwhistle without James Jamerson (Funk Brothers bass icon who, most agree, first defined what an electric bass could and should do), there’s no Flea without Jaco.

Protective Role of Capsaicin against Sodium Fluoride-induced Oxidative Damage of Liver in Rats

Capsaicin, a bioactive component of hot chili pepper, is a potent antioxidant and effective in ailments of diverse health problems. The present study evaluated the possible protective effectiveness of capsaicin (Caps) against sodium fluoride (NaF) - induced oxidative damage in liver tissue. Rats treated with NaF (10.3mg/kg b.wt/day) orally for five weeks showed marked elevation of serum level of ALT, AST and bilirubin which are the biochemical markers of liver lesions. Results also showed that NaF exposure significantly elevated LPO level and NO generation in the liver with a parallel significant decline in activities of SOD, CAT, and content of GSH. While, Caps supplementation (0.5 mg/kg b.wt/day) was significantly reversed the NaF-induced oxidative stress; amended AST, ALT levels and bilirubin content; and restored normal histology of the liver. Therefore, it can be concluded that Caps plays a protective role against hepatic toxicity produced by NaF exposure.