Assessment Of Biochemical Effects Of Irradiated Red Paprika On The Growing Rats

The spices have tradition use due to their flavours, enhancement characteristics and medicinal properties. The rising prevalence of chronic diseases worldwide and the corresponding rise in health care costs is propelling interest among researchers and the public for multiple health benefits that related to these food items. The aim of present study was to investigate the slowing down the effects of long term ground paprika feeding on the functional changes in plasma of rats. Thirty six male rats were equally and randomly categorized into six groups. Animals were fed the experimental diets as follow: control diet (casein), high fat diet (HFD), HFD plus 2% raw red paprika, HFD plus irradiated red paprika at doses 10 or 15 or 20 kGy during the experimental period (6 weeks). The results obtained revealed that the fed on HFD significantly increased the body weight gain, liver weights, total protein, globulin, cholesterol, triglycerides and HDL-C levels. The results obtained revealed that feeding rats on diet containing either 2% raw or irradiated red paprika (w/w) induced a significant decrease in the above mentioned parameters. There was a non-significant difference between non-irradiated and irradiated red paprika and casein diet in liver enzymes AST and ALT and AST/ALT ratio, as well as albumin, haemoglobin, PCV, organs weight (spleen, kidneys, lungs and testis). The results pointed out the promising role of both raw and irradiated red paprika as a natural product to minimize the oxidative tissue damage and hyperlipidemia. The result induced that there is not any adverse effect of using ionizing radiation to decontaminate paprika on their bioactive substance.