EFFECT OF COMMERCIAL AND NANO-CAPSAICIN SUBSTANCES ON THE REDUCTION OF FAT IN CHOLESTEROL-TREATED RATS

This study was conducted to evaluate the effect of commercial and nanocapsaicin on the level of fat and liver and kidney function in rats. In this experiment, 40 female rats were used at the age of 4-5 months divided into 8 groups according to the following: The control group was left untreated, and the second, third and fourth groups were dosed with cholesterol at a concentration of 20 mg/kg of body weight in addition to the nanocapsaicin in concentrations of 1,2.3 mg/kg respectively. The fifth, sixth and seventh group was dosed with cholesterol at a concentration of 20 mg/kg body weight, in addition to commercial capsaicin at a concentration of 8.4.2 mg/kg body weight respectively. Finally, the eighth group was dosed with cholesterol and a concentration of 20 mg/kg body weight. The results showed a significant decrease in the level of cholesterol, trigly fats, low-density protein fats, very low-density protein fats, and a high level of high-density fats, good when using commercial and nanocapsin. The effect of nanomaterial was more by the low level of fat images compared to commercial capsaicin. The results also showed that there are no negative effects of nanocapsaicin on liver function, which included measuring the effectiveness of the enzyme amine-conducting enzyme amine-conducting spartite, as well as kidney function, which included the level of blood urea and creatinine.