{"id":33396,"date":"2019-11-12T02:30:21","date_gmt":"2019-11-12T00:30:21","guid":{"rendered":"https:\/\/naturopatiadigital.eu\/?p=33396"},"modified":"2019-11-12T02:30:21","modified_gmt":"2019-11-12T00:30:21","slug":"area-de-conocimiento-naturopatia-experimental-sustancias-bioactivas-influencia-antilitogenica-de-la-capsaicina-y-la-curcumina-en-la-dieta-durante-la-induccion-experimental-de-calculos-biliares-de","status":"publish","type":"post","link":"https:\/\/rina.naturopatiadigital.eu\/?p=33396","title":{"rendered":"\u00c1rea de conocimiento: Naturopat\u00eda Experimental: Sustancias Bioactivas: \u00abInfluencia antilitog\u00e9nica de la capsaicina y la curcumina en la dieta durante la inducci\u00f3n experimental de c\u00e1lculos biliares de colesterol en ratones\u00bb"},"content":{"rendered":"<p><a href=\"https:\/\/1.bp.blogspot.com\/-_I5lvZYdJRg\/XcwAMK501bI\/AAAAAAAAYcE\/mv82VDp-De8nymSrG1BavudbTD2rpmFBwCLcBGAsYHQ\/s1600\/Applied_Physiology_Nutrition_Metabolism.jpg\"><img decoding=\"async\" class=\"alignleft\" src=\"https:\/\/1.bp.blogspot.com\/-_I5lvZYdJRg\/XcwAMK501bI\/AAAAAAAAYcE\/mv82VDp-De8nymSrG1BavudbTD2rpmFBwCLcBGAsYHQ\/s1600\/Applied_Physiology_Nutrition_Metabolism.jpg\" border=\"0\" data-original-width=\"160\" data-original-height=\"206\" \/><\/a>Shubha, M. C., Reddy, R. R., &amp; Srinivasan, K. (2011).<a href=\"https:\/\/www.researchgate.net\/profile\/Krishnapura_Srinivasan\/publication\/51162108_Antilithogenic_influence_of_dietary_capsaicin_and_curcumin_during_experimental_induction_of_cholesterol_gallstone_in_mice\/links\/54353eb30cf2bf1f1f2852c5.pdf\">\u00a0Antilithogenic influence of dietary capsaicin and curcumin during experimental induction of cholesterol gallstone in mice<\/a>.\u00a0<i>Applied Physiology, Nutrition, and Metabolism<\/i>, 36(2), 201-209.<\/p>\n<p>OBJETIVO: Los compuestos bioactivos de especias, capsaicina y curcumina, se examinaron individualmente y en combinaci\u00f3n para determinar el potencial antilitog\u00e9nico durante la inducci\u00f3n experimental de c\u00e1lculos biliares de colesterol en ratones.\u00a0<\/p>\n<p>M\u00c9TODO \/ DISE\u00d1O: Los c\u00e1lculos biliares de colesterol fueron inducidos al alimentar a los ratones con una dieta alta en colesterol (0.5%) durante 10 semanas. Se mantuvieron grupos de ratones con una dieta litog\u00e9nica que se complement\u00f3 con 0.015% de capsaicina \/ 0.2% de curcumina \/ 0.015% de capsaicina + 0.2% de curcumina.\u00a0<\/p>\n<p>RESULTADOS: La dieta litog\u00e9nica que conten\u00eda capsaicina, curcumina o su combinaci\u00f3n redujo la incidencia de c\u00e1lculos biliares de colesterol en un 50%, 66% y 56%, respectivamente, en comparaci\u00f3n con el control litog\u00e9nico. Esto fue acompa\u00f1ado por una reducci\u00f3n del colesterol biliar y un aumento marginal de fosfol\u00edpidos en estos grupos alimentados con especias. Aumento del \u00edndice de saturaci\u00f3n de colesterol y colesterol: La proporci\u00f3n de fosfol\u00edpidos en la bilis causada por la dieta litog\u00e9nica fue contrarrestada por los compuestos diet\u00e9ticos de especias. La influencia antilitog\u00e9nica de los compuestos de especias fue atribuible al efecto reductor del colesterol de estas especias diet\u00e9ticas en la sangre y el h\u00edgado, as\u00ed como a un aumento moderado de los fosfol\u00edpidos. La disminuci\u00f3n de las actividades de la glutati\u00f3n reductasa hep\u00e1tica y la glutati\u00f3n-S-transferasa causadas por la dieta litog\u00e9nica se contrarrestaron mediante la combinaci\u00f3n de capsaicina y curcumina. El aumento de la peroxidaci\u00f3n lip\u00eddica y la disminuci\u00f3n de la concentraci\u00f3n de \u00e1cido asc\u00f3rbico en el h\u00edgado causada por la dieta litog\u00e9nica fue contrarrestada por los compuestos diet\u00e9ticos de especias, individualmente o en combinaci\u00f3n.\u00a0<\/p>\n<p>CONCLUSIONES: Por lo tanto, mientras que la combinaci\u00f3n de capsaicina y curcumina no tuvo una influencia aditiva en la reducci\u00f3n de la incidencia de c\u00e1lculos biliares de colesterol en ratones, sin embargo, su combinaci\u00f3n fue m\u00e1s beneficiosa para mejorar la actividad de la enzima antioxidante hep\u00e1tica \u2500 glutati\u00f3n reductasa en la situaci\u00f3n litog\u00e9nica. Los efectos antioxidantes de los compuestos de especias en la dieta son consistentes con la reducci\u00f3n observada en los c\u00e1lculos biliares de colesterol formados en condiciones litog\u00e9nicas.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Shubha, M. C., Reddy, R. R., &amp; Srinivasan, K. (2011).\u00a0Antilithogenic influence of dietary capsaicin and curcumin during experimental induction of cholesterol gallstone in mice.\u00a0Applied Physiology, Nutrition, and Metabolism, 36(2), 201-209. OBJETIVO: Los compuestos bioactivos de especias, capsaicina y curcumina, se examinaron individualmente y en combinaci\u00f3n para determinar el potencial antilitog\u00e9nico durante la inducci\u00f3n experimental de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-33396","post","type-post","status-publish","format-standard","hentry","category-sustancias-bioactivas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u00c1rea de conocimiento: Naturopat\u00eda Experimental: Sustancias Bioactivas: &quot;Influencia antilitog\u00e9nica de la capsaicina y la curcumina en la dieta durante la inducci\u00f3n experimental de c\u00e1lculos biliares de colesterol en ratones&quot; -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/rina.naturopatiadigital.eu\/?p=33396\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00c1rea de conocimiento: Naturopat\u00eda Experimental: Sustancias Bioactivas: &quot;Influencia antilitog\u00e9nica de la capsaicina y la curcumina en la dieta durante la inducci\u00f3n experimental de c\u00e1lculos biliares de colesterol en ratones&quot; -\" \/>\n<meta property=\"og:description\" content=\"Shubha, M. C., Reddy, R. R., &amp; Srinivasan, K. (2011).\u00a0Antilithogenic influence of dietary capsaicin and curcumin during experimental induction of cholesterol gallstone in mice.\u00a0Applied Physiology, Nutrition, and Metabolism, 36(2), 201-209. 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