Effects of Capsaicin on Fat Accumulation in Rats with High Fat Diet and Alcohol

Abstract

Objectives: We studied the effects of capsaicin (CP) with high fat diets and alcohol (Alc）on the weight of accumulated fat and oxidative stress in rats. Methods: The Sprague-Dawley rats of 4weeks male were fed for 4 weeks with the experimental diets using high fat diet. The rats were divided Control group, CP group, Alc group and CP+Alc group. Alcohol was used as a drinking solution instead of water. The control group was fed without capsaicin. It was measured fat accumulation and oxidative stress in rats. Results: There was no different between each group with respect to the body weigt gain and total foods intake. The posterior abdominal wall fat weight, concentration of liver triglyceride and oxidative stress degree of the CP group and the CP+Alc group were lower significantly than those of the Control group, and those of the CP+Alc group was lower significantly than thoes of the Alc group. Conclusion: These results suggested that the high fat diets and alcohol diets containing the capsaicin appear to effectively decrease the fat accumulation and oxidative stress. The capsaicin were expected to prevent dyslipidemia.