期刊
FOOD AND CHEMICAL TOXICOLOGY
卷 42, 期 10, 页码 1695-1700出版社
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fct.2004.06.007
关键词
red pepper; garlic; Cecal microflora; mice; plasma lipids
Antihyperlipidemia or hypocholesterolaemic and antibacterial activities of red hot pepper and garlic are well known. To determine the effect of the dietary spices ingested to suppress blood lipids on the intestinal condition, we examined plasma lipid levels and cecal microflora in mice that were fed diets containing 19% (w/w) beef tallow and 2% red pepper Capsicum annuum var. conoides 'Takanotume' (RP) or garlic Allium sativum 'White' (GP) for 4-weeks. Plasma triacylglyceride level was suppressed by the spices. RP lowered cecal bacteroidaceae, a predominant bacterial group (from 9.4 to 9.0 logCFU/g), bifidobacteria (from 8.7 to 7.6 logCFU/g), and staphylococci. Although GP increased the cecal weight including their contents, significant differences were not shown in the cecal microflora. These results suggest that RP can affect the intestinal condition and host health through the disturbance of intestinal microflora. (C) 2004 Elsevier Ltd. All rights reserved.
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