Effects of cayenne pepper on markers of cardiovascular disease risk in rats with inflammation fed an atherogenic diet

Kyrié BacaGraduate Student

School of Exercise and Nutritional Sciences

Obesity & Cardiovascular Disease (CVD)

• 1 in 3 Americans are affected by overweight or obesity• CVD is the number one cause of morbidity and mortality in US

Capsicum annum, capsaicin, CVD

Cancer Diabetes - Improved glucose

tolerance Inflammation Enhanced lipid metabolism Oxidative stress Thermogenic effect: EE, wt

Capsaicin

Overall objective & hypothesis

Objective: To determine if cayenne pepper consumption will reduce the risk factors for CVD in rats fed an atherogenic diet.

Hypothesis: Rats fed an atherogenic diet

supplemented with cayenne pepper will have significantly less weight gain and significantly increased total antioxidant capacity compared with the control.

Study design

• 2 diets/ 2 treatment groups • Forty male weanling Sprague-Dawley rats

• 40-50 g• 21 days old

• All groups fed atherogenic diet: •33% sugar, 21% fat, 3% cholesterol by wt

• DSS: Dextran sodium sulfate • 31 days

Diets

Treatments

N = 40

Composition of Experimental Diets

Ingredient (g) Control Cayenne pepperCornstarch 12.30 11.60Sucrose 33.00 32.69Cellulose 5.00 4.00Casein 20.00 19.60Corn oil 5.00 4.61Anhydrous milkfat 16.00 15.90Cholesterol 3.00 3.00Salt mix, AIN-76 3.50 3.50Vitamin mix, AIN-76 1.00 1.00Methionine 0.30 0.30Sodium cholate 0.50 0.50Choline chloride 0.40 0.40Cayenne pepper 0.00 2.90

Total (g) 100.00 100.00

Methods

Statistics SPSS software (IBM, Armonk, New York) 2-way ANOVA

Evaluate the effects of diets and treatment on:○ Weight○ Food intake○ Water intake○ Lipid profiles○ Inflammation○ Antioxidant capacity and activity

Data will be Mean + SE Alpha of p < 0.05 considered significant

Results – Weight gainB

ody

Wei

ght (

g)

P = 0.022, diet effect

aa

b b

Results- Epididymal Fat Mass

Epid

idym

al F

at M

ass

(g)

P = 0.037, diet effecta

a

b b

Results – Lipid Profile

a a

a a

a a

a a

b b

b b

b b

b b

P = 0.031

P = 0.045 P = 0.031

Lipi

d pr

ofile

s (m

g/dL

)

Results - Inflammation

CR

P (

g/m

l)

P = 0.036, diet effect

b b

a

a

Results – Total Antioxidant Capacity

a

a

a

b

P = 0.011, dietP < 0.001, Tx

Tota

l Ant

ioxi

dant

Cap

acity

(mM

)

SOD (U/ml) Mean SE P-value, Diet

P-value, Tx

Cont- noDSS 23.9381 1.72743 P < 0.001 P = 0.006Contr- DSS 27.4362 1.64022Cayenne-noDSS

38.5422 1.63178

Cayenne- DSS 29.8335 3.00387

CAT (nmol/min/ml)

Mean SE P-value, Diet

P-value Tx

Cont- noDSS 150.9281 14.52919 P = 0.034 NS

Contr- DSS 137.7930 8.48483

Cayenne-noDSS

202.3531 29.86372

Cayenne- DSS 164.9391 19.60278

Res

ults

- Ant

ioxi

dant

Enz

yme

Act

ivity

Res

ults

- Ant

ioxi

dant

Enz

yme

Act

ivity GST

(nmol/min/ml)Mean SE P-value,

dietP-value, Tx

Cont-noDSS 4.1279 .48046 P < 0.001 P < 0.001

Cont-DSS 2.2340 .22466Cayenne-noDSS 7.6750 .49460

Cayenne-DSS 3.1338 .29350

GPx (nmol/min/ml)

Mean SE P-value, diet

P-value, Tx

Cont-noDSS 31.2670 1.34113 P = 0.001 P < 0.001

Cont-DSS 19.0520 1.30669

Cayenne-noDSS

33.3262 .84788

Cayenne-DSS 27.1095 .88569

Summary

CAYENNE PEPPER

REDUCED RISK OF CVD

Conclusion Cayenne pepper consumption - scavenge cellular

reactive oxygen species (ROS) reducing oxidative stress maintaining the integrity of the cells reducing chronic inflammation.

Impact: Great practical implications for the use of cayenne pepper in the diet to reduce the risk of cardiovascular disease and its associated comorbidities.

Future Directions

Antioxidant: prevents LDL-oxidation > risk atherosclerosis Hepatic gene expression in relation to lipid metabolism

TRPV1

EEFat Oxidation

Capsaicin

Catecholamines

Beta- adrenoceptors

SNS

UCP

AcknowledgementI would like to acknowledge the Fall 2011

and the Fall 2012 Nutrition 302L class, Nicole Hartig, and Deva Plumlee for their

contribution to this study.Many thanks to Dr. Mee Young Hong for

her guidance and expertise.

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Questions