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The Effect of Red Pepper (Capasicum Annum L.) on Growth, Calcium Absorption, Serum, Vitamin A Content and Histology of Albino Rats

Yonsei Medical Journal 1962년 3권 1호 p.18 ~ 21
이기열, 신명숙, 이영빈, Ku Cha-Yun, Choi Kum-Duk,
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이기열 ( Lee Ki-Yull ) - 연세대학교 의과대학 Department of Biochemistry and Anatomy
신명숙 ( Shin Myoung-Sook ) - 연세대학교 의과대학 Department of Biochemistry and Anatomy
이영빈 ( Lee Yung-Bin ) - 연세대학교 의과대학 Department of Biochemistry and Anatomy
 ( Ku Cha-Yun ) - 연세대학교 의과대학 Department of Biochemistry and Anatomy
 ( Choi Kum-Duk ) - 연세대학교 의과대학 Department of Biochemistry and Anatomy

Abstract


Twenty-four ma1e a1bino rats were chosen at random and divided into two dietary groups: one for control (diet 1) and the other for an experimental diet (diet 2). Diet II consisted of the basal diet supplemented with red pepper powder in increasing amounts from 1.25%, 1.8% and 2.5% to 3.6%.

With a red pepper diet at the 2.5% level, there was a significantly lower efficiency of food utilization. (p=0.05) The apparent digestlbility of calcium with red pepper concentrations from 2.5 to 3.5% was about 13% greater than in tile control diet. Thus red pepper appears to affect the solubility of calcium in the diet. Serum β-Carotene and Vitamin A showed a tendency to increase slightly with a red pepper diet. No histological changes in the gastric mucosa cells were observed in rats fed a red pepper diet.

Further investigation is required to define the effects of red pepper in different species of animals.

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