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

1. Kyrié BacaGraduate Student School of Exercise and Nutritional Sciences Effects of cayenne pepper on markers of cardiovascular disease risk in rats with inflammation fed an atherogenic diet

2. 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

3. Capsicum annum, capsaicin, CVD • Cancer • Diabetes - Improved glucose tolerance • Inflammation • Enhanced lipid metabolism • Oxidative stress • Thermogenic effect: EE, wt Capsaicin

4. 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.

5. Study design Diets Treatments N = 40 • 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

6. Composition of Experimental Diets Ingredient (g) Control Cayenne pepper Cornstarch 12.30 11.60 Sucrose 33.00 32.69 Cellulose 5.00 4.00 Casein 20.00 19.60 Corn oil 5.00 4.61 Anhydrous milkfat 16.00 15.90 Cholesterol 3.00 3.00 Salt mix, AIN-76 3.50 3.50 Vitamin mix, AIN-76 1.00 1.00 Methionine 0.30 0.30 Sodium cholate 0.50 0.50 Choline chloride 0.40 0.40 Cayenne pepper 0.00 2.90 Total (g) 100.00 100.00

7. Methods

8. 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

9. Results – Weight gain P = 0.022, diet effect a a Body Weight (g) b b

10. Results- Epididymal Fat Mass P = 0.037, diet effect a a b b Epididymal Fat Mass (g)

11. Results – Lipid Profile a a P = 0.031 b b a a Lipid profiles (mg/dL) b b P = 0.045 P = 0.031 b b a a b b a a

12. Results - Inflammation P = 0.036, diet effect a a b b CRP (g/ml)

13. Results – Total Antioxidant Capacity P = 0.011, diet P < 0.001, Tx b a a Total Antioxidant Capacity (mM) a

14. Results- Antioxidant Enzyme Activity

15. Results- Antioxidant Enzyme Activity

16. Summary CAYENNE PEPPER REDUCED RISK OF CVD

17. 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.

18. Future Directions Capsaicin • Antioxidant: prevents LDL-oxidation >  risk atherosclerosis • Hepatic gene expression in relation to lipid metabolism TRPV1 Catecholamines Beta- adrenoceptors SNS UCP Fat Oxidation EE

19. Acknowledgement I 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.

20. References • [1] Kang, JH, CS Kim, IS Han, T Kawada, and R Yu. "Capsaicin, a Spicy Component of Hot Peppers, Modulates Adipokine Gene Expression and Protein Release from Obese-mouse Adipose Tissues and Isolated Adipocytes, and Suppresses the Inflammatory Responses of Adipose Tissue Macrophages." FEBS Letters, 581.23 (2007): 4389-4396. • [2] Li, ZY, P Wang, and CY Miao. "Adipokines in Inflammation, Insulin Resistance and Cardiovascular Disease." Clinical and Experimental Pharmacology & Physiology, 38.12 (2011): 888-896. • [3] Kempaiah, RK, and K Srinivasan. "Beneficial Influence of Dietary Curcumin, Capsaicin and Garlic on Erythrocyte Integrity in High-fat Fed Rats." The Journal of Nutritional Biochemistry, 17.7 (2006): 471-478. • [4] USA government. Center for Disease Control. Heart Disease. Atlanta, GA: Center for Disease Control and Prevention, 2009. Print. <http://www.cdc.gov/heartdisease/faqs.htm>. • [5] Chularojmontri, L, M Suwatronnakorn, and SK Wattanapitayakul. "Influence of Capsicum Extract and Capsaicin on Endothelial Health." Journal of the Medical Association of Thailand = Chotmaihet Thangphaet, 93 Suppl 2 (2010): S92-101.

21. References • [6] O'Rourke, RW. "Molecular Mechanisms of Obesity and Diabetes: At the Intersection of Weight Regulation, Inflammation, and Glucose Homeostasis." World Journal of Surgery, 33.10 (2009): 2007-2013. • [7] Rosa, A, M Deiana, V Casu, G Corona, G Appendino, M Ballero, and M Dessi. "Antioxidant Activity of Capsinoids." Toxicology Letters (Shannon), 144.Suppl. (2003). • [8] Manjunatha, Hanumanthappa, and Krishnapura Srinivasan. "Protective Effect of Dietary Curcumin and Capsaicin on Induced Oxidation of Low-density Lipoprotein, Iron-induced Hepatotoxicity and Carrageenan-induced Inflammation in Experimental Rats." FEBS Journal, 273.19 (4528): 4528-4537. • [9] Ahuja, Kiran Dk, Iain K Robertson, Dominic P Geraghty, and Madeleine J Ball. "Effects of Chili Consumption on Postprandial Glucose, Insulin, and Energy Metabolism." Am J Clin Nutr, 84.1 (2006): 63-69.

22. References • [10] Diepvens, Kristel, Klaas Westerterp, and Margriet Westerterp-Plantenga. "Obesity and Thermogenesis Related to the Consumption of Caffeine, Ephedrine, Capsaicin, and Green Tea." American Journal of Physiology - Regulatory Integrative and Comparative Physiology, 292.1 (2007): R77-R85. • [11] Watanbe, T., Kawada, T., Yamamoto, M., and Iwai, K. "Capsaicin a Pungent Principle of Hot Red Pepper Evokes Catecholamine Secretion from the Adrenal Medulla of Anesthetized Rats." Biochemical and Biophysical Research Communications, 142.1 (1987): 259-264.  • [12] Kawada T, Watanabe T, Takaishi T, Tanaka T, and Iwai K. "Capsaicin-induced Beta-adrenergic Action on Energy Metabolism in Rats Influence of Capsaicin on Oxygen Consumption the Respiratory Quotient and Substrate Utilization." Proceedings of the Society for Experimental Biology and Medicine, 183.2 (1986): 250-256. • [13] Yoshida, T., Yoshioka, K., Wakabayashi, K., Nishioka, H., and Kondo, M. "Effects of Capsaicin and Isothiocyanate on Thermogenesis of Interscapular Brown Adipose Tissue in Rats." Journal of Nutritional Science and Vitaminology, 34.6 (1988): 587-594.

23. References • [14] Watanbe, T., Kawada, T., Kurosawa, M., Sato, A., and Iwai, K. "Adrenal Sympathetic Efferent Nerve and Catecholamine Secretion Excitation Caused by Capsaicin in Rats." American Journal of Physiology, 255.1 (1988): E23-E27. • [15] Kang, JH, T Goto, IS Han, T Kawada, YM Kim, and R Yu. "Dietary Capsaicin Reduces Obesity-induced Insulin Resistance and Hepatic Steatosis in Obese Mice Fed a High-fat Diet." Obesity (Silver Spring, Md.), 18.4 (2010): 780-787. • [16] Kempaiah, R, H Manjunatha, and K Srinivasan. "Protective Effect of Dietary Capsaicin on Induced Oxidation of Low-density Lipoprotein in Rats." Molecular and Cellular Biochemistry, 275.1-2 (2005): 7-2. • [17] Ahuja, Kiran D, Dale Kunde, Madeleine Ball, and Dominic Geraghty. "Effects of Capsaicin, Dihydrocapsaicin, and Curcumin on Copper-induced Oxidation of Human Serum Lipids." Journal of Agricultural and Food Chemistry, 54.17 (6436): 6436-6439.

24. Questions