Comparative Effect of Chilli Pepper (Capsicum frutescens) Extract and Capsaicin on Some Haematological Parameters and Serum Electrolytes in Albino Wistar Rats
Journal Title: International Blood Research & Reviews - Year 2016, Vol 6, Issue 3
Abstract
Aim: Capsaicin is the active ingredient in chilli pepper, and is responsible for the pungency of chilli pepper. This study compared the effect of ethanolic extract of chilli pepper fruit and capsaicin on haematological parameters and serum electrolytes in female albino Wistar rats on the background that they are widely consumed in foods. Methodology: Fifteen female Wistar rats (140 – 200 g b.w) fed with rat feed and water ad libitum were divided into three groups (n = 5) thus: control, chilli pepper and capsaicin groups. The three groups were treated with daily oral administration of 0.2 mL normal saline, chilli pepper extract (5 mg/100 g b.w) and capsaicin (3 mg/100 g b.w) respectively, for 30 days. Blood samples were collected from each animal via cardiac puncture for assessment of haematological parameters and serum concentration of electrolytes. Results: Red blood cell (RBC) count, haemoglobin (Hb) concentration and packed cell volume (PCV) in both treated groups were significantly (p<0.01) reduced compared with control. PCV was significantly (p<0.05) reduced in capsaicin group compared with the chilli pepper group. Platelet count and platelet large cell ratio (P-LCR) were significantly reduced (p<0.01) in capsaicin group compared with the control. Serum Na+, Cl-, and urea concentrations showed no significant (p>0.05) difference among groups, but creatinine level decreased significantly (p<0.05) in the treated groups compared with the control. Serum HCO3 - increased while K+ decreased significantly (p<0.05) in capsaicin treated group compared with the control. Furthermore, serum K+ increased (p<0.05) in chilli pepper group, compared with the control. Conclusion: Capsaicin and chilli pepper did not cause serious electrolyte imbalance, but reduced red cell indices. Additionally, capsaicin altered platelet parameters. Therefore, we suggest that capsaicin might be detrimental to individuals with bleeding and/or blood coagulation disorders.
Authors and Affiliations
J. N. Nwangwa, A. L. Udefa, S. C. Anyaibe, N. C. Eze
Keywords
Related Articles
- EP ID EP242739
- DOI 10.9734/IBRR/2016/29195
- Views 121
- Downloads 0
Variation in Blood Indices in Cases of Anemias Coexisting with HbE from Eastern India
Hemoglobin E is one of the most common forms of abnormal hemoglobin, related to hemoglobinopathies in the world. It can result in a heterogeneous group of disorders ranging from asymptomatic to severe anemia with regular...
Primary Testicular Lymphoma: A Study of 11 Cases
Primary testicular lymphoma (PTL) is an uncommon extranodal presentation constituting 1% of all NHL and 5% of all testicular neoplasm. The objective of our study was to identify the presenting signs and symptoms, treatme...
Case Report: Portal Vein Thrombosis as a Cause of Haematemesis in a Healthy African Adolescent
Introduction: Thromboembolic incidents typically occur as deep vein thrombosis of the limbs and pulmonary embolism but can also occur in unusual sites such as cerebral or sinus, mesenteric, portal, hepatic renal and reti...
Knowledge of Rh (Rhesus) D Blood Group, Risk Factors and Burden of Rh D Alloimmunisation among Female Secondary School Students in Ikorodu, Lagos, Nigeria
Background: Rh (Rhesus) blood group antigen especially D antigen plays a pivotal role in provision of safe blood and safe pregnancy. Antigen mismatch between blood donor and recipient or pregnant woman and the foetus set...
Appropriateness of Use of Blood Products in Tertiary Hospitals
Aims: This study aimed at evaluating the appropriateness of use of blood products in Northern Philippines and sought to find out if significant differences exist on the appropriateness of use of the blood products among...