{"id":33399,"date":"2019-11-12T03:30:38","date_gmt":"2019-11-12T01:30:38","guid":{"rendered":"https:\/\/naturopatiadigital.eu\/?p=33399"},"modified":"2019-11-12T03:30:38","modified_gmt":"2019-11-12T01:30:38","slug":"area-de-conocimiento-naturopatia-experimental-sustancias-bioactivas-efectos-hipolipidemicos-y-antioxidantes-de-la-curcumina-y-la-capsaicina-en-ratas-ricas-en-grasas","status":"publish","type":"post","link":"https:\/\/rina.naturopatiadigital.eu\/?p=33399","title":{"rendered":"\u00c1rea de conocimiento: Naturopat\u00eda Experimental: Sustancias Bioactivas: \u00abEfectos hipolipid\u00e9micos y antioxidantes de la curcumina y la capsaicina en ratas ricas en grasas\u00bb"},"content":{"rendered":"<p><a href=\"https:\/\/1.bp.blogspot.com\/-lI0vxpvJXZs\/XcwCmsTp0GI\/AAAAAAAAYcM\/Wuml3OAiA60w0eF3QMa-xzelZHRIdphSwCLcBGAsYHQ\/s1600\/Canadian_journal_physiology%2Band%2Bpharmacology.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignleft\" src=\"https:\/\/1.bp.blogspot.com\/-lI0vxpvJXZs\/XcwCmsTp0GI\/AAAAAAAAYcM\/Wuml3OAiA60w0eF3QMa-xzelZHRIdphSwCLcBGAsYHQ\/s320\/Canadian_journal_physiology%2Band%2Bpharmacology.jpg\" width=\"247\" height=\"320\" border=\"0\" data-original-width=\"741\" data-original-height=\"960\" \/><\/a>Manjunatha, H., &amp; Srinivasan, K. (2007).<a href=\"https:\/\/www.researchgate.net\/profile\/Krishnapura_Srinivasan\/publication\/6016056_Hypolipidemic_and_antioxidant_effects_of_curcumin_and_capsaicin_in_high-fat-fed_rats\/links\/56b1d9b308ae56d7b06c0341\/Hypolipidemic-and-antioxidant-effects-of-curcumin-and-capsaicin-in-high-fat-fed-rats.pdf\">\u00a0Hypolipidemic and antioxidant effects of curcumin and capsaicin in high-fat-fed rats<\/a>.\u00a0<i>Canadian journal of physiology and pharmacology,<\/i>\u00a085(6), 588-596.<\/p>\n<p>Se evaluaron las beneficiosas influencias hipolipid\u00e9micas y antioxidantes de los compuestos de especias diet\u00e9ticas curcumina y capsaicina. La curcumina, la capsaicina o su combinaci\u00f3n se incluyeron en la dieta de ratas con alto contenido de grasas (30%) durante 8 semanas.\u00a0<\/p>\n<p>La hipertrigliceridemia inducida por alto contenido de grasa en la dieta fue contrarrestada por la curcumina, la capsaicina o su combinaci\u00f3n en un 12% -20%. La curcumina, la capsaicina y su combinaci\u00f3n tambi\u00e9n produjeron una ligera disminuci\u00f3n en el colesterol total en suero en estos animales. El contenido de alfa-tocoferol en suero aument\u00f3 con la curcumina de la dieta, la capsaicina y su combinaci\u00f3n en ratas alimentadas con alto contenido de grasa.\u00a0<\/p>\n<p>El contenido total de tiol en suero en animales alimentados con alto contenido de grasa y \u00e1cido asc\u00f3rbico en suero en animales normales se elev\u00f3 por la combinaci\u00f3n de curcumina y capsaicina.\u00a0<\/p>\n<p>El glutati\u00f3n hep\u00e1tico aument\u00f3 con la curcumina, la capsaicina o su combinaci\u00f3n en animales normales. El glutati\u00f3n hep\u00e1tico y el alfa-tocoferol aumentaron, mientras que el nivel de per\u00f3xido de l\u00edpidos se redujo por la curcumina en la dieta y la combinaci\u00f3n de curcumina y capsaicina en animales alimentados con alto contenido de grasa.\u00a0<\/p>\n<p>La glutati\u00f3n peroxidasa s\u00e9rica y la glutati\u00f3n transferasa en ratas alimentadas con alto contenido de grasa fueron generalmente m\u00e1s altas como resultado de la curcumina, la capsaicina y la combinaci\u00f3n de curcumina y capsaicina en la dieta.\u00a0<\/p>\n<p>La glutati\u00f3n reductasa hep\u00e1tica y la glutati\u00f3n peroxidasa se elevaron significativamente por los principios de las especias diet\u00e9ticas en animales alimentados con alto contenido de grasa.\u00a0<\/p>\n<p>El efecto aditivo de los 2 compuestos bioactivos generalmente no fue evidente con respecto al potencial hipolipid\u00e9mico o antioxidante. Sin embargo, la efectividad de la combinaci\u00f3n fue mayor en algunos casos. mientras que el nivel de per\u00f3xido de l\u00edpidos se redujo por la curcumina en la dieta y la combinaci\u00f3n de curcumina y capsaicina en animales alimentados con alto contenido de grasa.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Manjunatha, H., &amp; Srinivasan, K. (2007).\u00a0Hypolipidemic and antioxidant effects of curcumin and capsaicin in high-fat-fed rats.\u00a0Canadian journal of physiology and pharmacology,\u00a085(6), 588-596. Se evaluaron las beneficiosas influencias hipolipid\u00e9micas y antioxidantes de los compuestos de especias diet\u00e9ticas curcumina y capsaicina. La curcumina, la capsaicina o su combinaci\u00f3n se incluyeron en la dieta de ratas con alto [&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-33399","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;Efectos hipolipid\u00e9micos y antioxidantes de la curcumina y la capsaicina en ratas ricas en grasas&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=33399\" \/>\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;Efectos hipolipid\u00e9micos y antioxidantes de la curcumina y la capsaicina en ratas ricas en grasas&quot; -\" \/>\n<meta property=\"og:description\" content=\"Manjunatha, H., &amp; Srinivasan, K. (2007).\u00a0Hypolipidemic and antioxidant effects of curcumin and capsaicin in high-fat-fed rats.\u00a0Canadian journal of physiology and pharmacology,\u00a085(6), 588-596. Se evaluaron las beneficiosas influencias hipolipid\u00e9micas y antioxidantes de los compuestos de especias diet\u00e9ticas curcumina y capsaicina. 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