Hypolipidemic Properties of Fermented Capsicum and Its Product

This study was conducted to investigate the effects of fermented capsicum and a capsicum product on lipid metabolism. Fermented capsicum was prepared from red pepper puree for three months. After 90 days of fermentation, capsaicin and dihydrocapsaicin concentrations were reduced from 24.7 and 14.7 g/mL to 15.5 and 6.45 g/mL, respectively. The capsicum product was prepared from the fermented capsicum mixed with prune extract, green tea extract, neroli extract and oligo-saccharide. Thirty-two male Sprague-Dawley rats were assigned to four dietary groups (control, high-fat control (HF-control), high-fat-fermented capsicum (HF-S-1), highfat- capsicum product (HF-S-2)). Plasma and hepatic lipid profiles were examined after three weeks of experimental diet. Food intakes were significantly lower in the HF-S-1 and HF-S-2 groups compared to the control group (p＜0.05). The weight of perirenal fat pads was lowest in animals on the control diet (low-fat) and highest in high-fat control diet. The addition of fermented capsicum to high fat diets, HF-S-1 and HF-S-2 groups, resulted in significantly lower fat pad weights compared with the HF-control group. Both fermented capsicum (HF-S-1) and the capsicum product (HF-S-2) groups had lower plasma TG levels, atherogenic-index, and liver TG levels than the HF-control group (p＜0.05). Liver TC levels were significantly lower in the HF-S-2 group than the HF-control group. The results demonstrate a hypolipidemic effect of fermented capsicum and the fermented capsicum product.