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PubMed1975

[Alcohol absorption and elimination in different alimentary conditions (author's transl)].

The continuous enzymatic in vivo estimation of blood alcohol was used for plotting curves of blood alcohol concentrations in 24 double-experiments from 4 to 6 h duration. Absorption and elimination of alcohol were observed under the influence of the food eaten before. Two hours after a light meal test persons drank whisky and blood alcohol curves were recorded determining increase, maximum and elimination. The curves varied especially in the phases of absorption. In a second test compared with the curves after a light meal the retardation of absorption was examined after drinking the juice of "Sangritta picante" spice in addition. Delayed alcohol absorption could be verified. After taking a fat meal the retardation of absorption was found even greater. Recorded after fasting for more than 12 h the curves showed a slower increase in blood alcohol concentration and a higher maximum in comparison with the curves after a light meal.

Condiments↗

PubMed1975

Sensory effects of capsaicin congeners I. Relationship between chemical structure and pain-producing potency of pungent agents.

A quantitative method for measuring the efficiency of pungent agents of capsaicin-type by the pain reaction elicited on the eye of rats is described. About 50 derivatives -- most of them amides or esters of homovanillic acid -- were tested by this method and the share of different chemical groups of the molecule in the pungent action was analyzed. It turned out that the presence of an acylamide linkage or alkyl chain is not essential for pungency, since acylamide linkage can be replaced by an esteric group and the alkyl chain by cycloalkyl rings. The importance of OH group on the aromatic ring is confirmed. On the basis of the findings a hypothetical pharmacological receptor for capsaicin on pain sensory nerve endings is presented.

Animals↗

PubMed1976

Gas-liquid chromatographic determination of capsaicin.

A simple and accurate method has been developed for the quantitative determination of capsaicin in capsicum spices and their oleosresins. Capsaicin is extracted with acetone and separated from interfering substances, using an activated alumina column. The column is first eluted with acetone, and then the capsaicin is eluted with acetone-methanol-water (75+25+2). The capsaicin is quantitated by gas-liquid chromatography, using a Carbowax 20M-Teflon column and piperine as an internal standard. Results can be calculated as per cent capsaicin or Scoville units. Recovery of added capsaicin averaged 101%.

Capsaicin↗

PubMed2002

Effect of antioxidants (vitamin C, E and turmeric extract) on methimazole induced hypothyroidism in rats.

The study was to investigate the protective effect of antioxidants against methimazole (MMI) induced hypothyroidism in rats. Male Wistar rats were fed MMI, MMI plus vitamin C, MMI plus vitamin E and MMI plus turmeric extract (TE) supplemented diet. At the end of the experiments, thyroid weights, thyroxine (T4), triiodothyronine (T3) and cholesterol levels were determined. It was observed that MMI treated rats showed increase in thyroid weights, very low levels of circulating T4, T3 and increased levels of total cholesterol as compared to controls (P< 0.001). However, rats which received Vit. C, Vit. E or TE along with MMI showed reduced weights (38-55% less) in thyroid glands (P < 0.01), less suppressed T4 and T3 levels (2-6% and 7-35% respectively) and less increase in total cholesterol levels (19-52%) which are statistically significant. The data suggest the positive effect of antioxidants on thyroid gland which could be due to direct involvement of antioxidants on thyroid gland.

Animals↗

PubMed1976