Effect of Spicy Fast Foods and Red Chili Powder on Liver Status of Hypercholesterolemic Rats

ABSTRACT Young Saudi adults largely consume spicy fast food. Studies indicate chilies reduce cardiovascular diseases (CVD) and lipid profiles. The present study investigated the effect of spicy Saudi Arabian fast foods on liver status of hypercholesterolemic rats. Seventy male rats were equally divided into seven groups, all fed standard diets with or without modification. Negative controls were fed standard diet only, while the other six groups were fed an additional 2% cholesterol for 2 weeks to induce hypercholesterolemia. Then, three hypercholesterolemic groups were fed different doses of red chili (RC) extract (150, 300, and 600 mg/kg body weight), two were fed 30% broasted chicken or deep fried chicken nuggets of SD, and one remained on standard diet only (positive control). Compared to the positive control, all groups showed significant changes in lipid profiles except for very-low-density lipoprotein. All RC doses lowered cholesterol and low density lipoprotein levels relative to positive controls. However, those fed broasted chicken had a larger reduction in lipid profile ratios than RC groups. Nonetheless, 600 mg/kg of RC had the greatest impact on lowering lipid ratios. Moreover, high doses of RC extract lowered glucose, alkaline phosphatase, glutamate pyruvate transaminase, and glutamic-oxaloacetic transaminase levels the most. Spicy chicken elevated levels of those markers compared to RC groups. Yet, there is lowering trend goes opposite to doses of RC extracts in all liver functions. In conclusion, RC powder mixed with nonfatty food have a better effect on liver functions than consumption of RC in fatty, fried food. Although not advised, if the consumption of fast food is continued, adding RC is suggested as it could help lower the risk of CVD. Keywords: red chilies, liver, hypercholesteremia, nuggets, chicken, spicy food