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Capsaicinoids lower plasma cholesterol and improve endothelial function in hamsters

European Journal of Nutrition volume 52, pages 379–388 (2013)Cite this article

Abstract

Purpose

Capsaicinoids are the active compounds in chili pepper. The present study investigated the effect of capsaicinoids on plasma lipids, functionality of aorta including atherosclerotic plaque development, cholesterol absorption biomarker, fecal sterol excretion, and gene expression of major receptors, enzymes, and transporters involved in cholesterol metabolism.

Methods

Hamsters were divided into five groups and fed a high-cholesterol diet containing 0 % (CON), 0.010 % (LD), 0.015 % (MD), 0.020 % (HD), and 0.030 % (VD) capsaicinoids, respectively, for 6 weeks. Plasma lipids were measured using the enzymatic kits, and the gene expression of transporters, enzymes, and receptors involved in cholesterol absorption and metabolism was quantified using the quantitative PCR. Endothelial function was assessed by measuring the acetylcholine-induced endothelium-dependent relaxations in aorta.

Results

Capsaicinoids reduced plasma total cholesterol, non-high-density lipoprotein cholesterol, and triacylglycerols with high-density lipoprotein cholesterol being unaffected. All four experimental groups had a decrease in the atherosclerotic plaque compared with CON. Dietary capsaicinoids increased the fecal excretion of total acidic sterols possibly mediated by up-regulation of cholesterol 7α-hydroxylase and down-regulation of liver X receptor alpha. Plasma sterol analysis demonstrated that capsaicinoids decreased the ratio of plasma campesterol/cholesterol, suggesting they decreased cholesterol absorption. Capsaicinoids could improve the endothelium-dependent relaxations and reduce the endothelium-dependent contractions by inhibiting the gene expression of COX-2. However, no dose-dependent effect of capsaicinoids on these parameters was seen.

Conclusion

Capsaicinoids were beneficial in improving lipoprotein profile and aortic function in hamsters fed a high-cholesterol diet.

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Acknowledgments

This project was supported by a grant from National Natural Science Foundation of China (NSFC).

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Authors and Affiliations

  1. Food and Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin, NT, Hong Kong, China

    Yin Tong Liang, Cheng Peng, Ka Ying Ma, Yuanyuan Zuo, Rui Jiao & Zhen-Yu Chen

  2. CUHK Shenzhen Research Institute, Shenzhen, China

    Yin Tong Liang, Yuanyuan Zuo, Rui Jiao & Zhen-Yu Chen

  3. Institute of Vascular Medicine, Li Ka Shing Institute of Health Sciences, The Chinese University of Hong Kong, Shatin, NT, Hong Kong, China

    Xiao-Yu Tian, Ka Ying Ma, Ye Lu & Yu Huang

  4. School of Biomedical Sciences, The Chinese University of Hong Kong, Shatin, NT, Hong Kong, China

    Xiao-Yu Tian, Ka Ying Ma, Ye Lu & Yu Huang

  5. Kwong Living Trust Food Safety and Analysis Laboratory, Department of Biology, Hong Kong Baptist University, Kowloon Tong, Hong Kong, China

    Jing Nan Chen

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  1. Yin Tong Liang
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  2. Xiao-Yu Tian
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  4. Cheng Peng
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  8. Ye Lu
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  9. Yu Huang
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  10. Zhen-Yu Chen
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Correspondence to Zhen-Yu Chen.

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Liang, Y.T., Tian, XY., Chen, J.N. et al. Capsaicinoids lower plasma cholesterol and improve endothelial function in hamsters. Eur J Nutr 52, 379–388 (2013). https://doi.org/10.1007/s00394-012-0344-2

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  • DOI: https://doi.org/10.1007/s00394-012-0344-2

Keywords

  • Cholesterol
  • Capsaicin
  • Capsaicinoids
  • Aorta
  • CYP7A1
  • COX-2
  • Vascular reactivity