关键词: 花椒麻素, 辣椒素, 降血脂, 高脂血症大鼠

Abstract:

Objective: To study the lipid-lowering effect of numb-tasting components of Zanthoxylum bungeanum combined
with capsaicin at various ratios on hyperlipidemic rats. Methods: Totally 40 Sprague-Dawley (SD) female rats were divided
into 5 groups according to body weight including normal control group, high fat model group, and three groups administered
by gavage with binary mixtures were at ratios of 1:8 (A), 2:7 (B) and 3:6 (C). The mixtures administered to rats at doses
of 1, 2 and 3 mg/(kg·d). All the rats were permitted free access to basal diet and water. Body weight and food intake were
recorded every day. After 4 weeks of administration, serum and liver lipid parameters were measured and liver slices were
examined. Results: The combinations of numb-tasting components of Zanthoxylum bungeanum and capsaicin at various
ratios could result in a reduction in body weight gain and serum and liver lipid levels, ameliorate fatty liver symptoms in
rats, and improve cholesterol metabolism effectively while having no adverse on the normal development of rat liver. The
best effect was observed when the ratio between numb-tasting components of Zanthoxylum bungeanum and capsaicin was
3:6 (m/m). Conclusion: Numb-tasting components of Zanthoxylum bungeanum combined with capsaicin at various ratios can
effectively reduce blood lipids and body weight gain in hyperlipidemic rats.
reveal the synergistic reduction effect on blood lipid.

Key words: numb-tasting components of Zanthoxylum bungeanum, capsaicin, hypolipidemia, hyperlipidemia rats