Red paprika (Capsicum annuum L.) and its main carotenoid capsanthin ameliorate impaired lipid metabolism in the liver and adipose tissue of high-fat diet-induced obese mice

• Main Authors: Ji-Sun Kim, Tae-Youl Ha, Suna Kim, Sung-Joon Lee, Jiyun Ahn
• Format: Article
• Language: English
• Published: Elsevier 2017-04-01
• Series: Journal of Functional Foods
• Subjects: Red paprika; Capsanthin; High-fat diet; Hepatic steatosis; Lipid accumulation
• Online Access: http://www.sciencedirect.com/science/article/pii/S1756464617300555

Red paprika (Capsicum annuum L.) is a widely used natural food colorant and source of vital micronutrients. The main carotenoid in red paprika is capsanthin. In this study, the effects of red paprika and capsanthin on impaired lipid metabolism were investigated in diet-induced obese mice. Forty male mice were divided into 4 groups; normal diet (ND), high-fat diet (HD), HD with red paprika, and HD with capsanthin. After 8 weeks, the red paprika and capsanthin groups showed significantly reduced weight gain, and ameliorated hypertrophy of the liver and adipose tissues. Red paprika and capsanthin treatment also improved serum lipid profile and adipokine secretion, and ameliorated hepatic steatosis by suppressing hepatic lipogenesis, fatty acid oxidation, and gluconeogenesis. In epididymal adipose tissue, red paprika and capsanthin inhibited adipogenesis and decreased lipid droplet size. Taken together, red paprika and capsanthin could ameliorate the detrimental effects of diet-induced obesity by improving impaired lipid metabolism.