HYDERABAD: Do you drink and is your liver damaged?
The answer to your health problem may lie in the humble green chilli which can help in controlling the damage caused to the liver by alcohol.
Taking a cue from tribals of Africa who chew green chillis after an alcohol session, a team of researchers from the city-based Indian Institute of Chemical Technology (CSIR-IICT) and the Vizag-based Andhra University has conducted a study on the liver protection properti es of the ubiquitous Indian spice.
The researchers found that the chemical capsaicin present in green chilli has antioxidant properties that fights the damage caused to the liver by alcohol. Inclusion of green chilli in vegetable salad or simple chewing can help, but loses efficacy on cooking.
Incidentally, it is capsaicin that gives pungency to chilli. The more the capsaicin in green chilli, the more the pungency and the more its role in protecting the liver. The common green chilli has a capsaicin content ranging from 0.2 mg to 13 mg per 100 grams.
The Guntur `Mirchi' has the highest content of capsaicin, while capsicum has the least content.
The result of the study appeared in the latest issue of the scientific journal, `Canadian Journal of Physiology and Pharmacology (CJPP)'. The study was led by Dr Sistla Ramakrishna, principal scientist, CSIRIICT, and co-authored among others by Dr K Eswar Kumar, assistant professor of College of Pharmacy , Andhra University, and research scholar Meghna Koneru. “Alcohol, the most common cause for liver injury , may further deteriorate the hepatic (liver) tissue when left unattended. Capsaicin possesses antioxidant and anti-inflammatory properties. It is a proven dietary antioxidant in various ailments,“ Dr Ramakrishna said.
Explaining the mechanism how green chilli protects the liver, Meghna told TOI that the body produces reactive oxygen species in response to consumption of alcohol. The antioxidant capsaicin will nullify the impact. Alcohol has a direct impact on mitochondrion, which is a powerhouse of the cell. Since mitochondrion is affected, the cell dies.As liver plays a key role in metabolism, its cells are damaged by alcohol. “Capsaicin helps in detoxification of toxins fast and thus protects the liver,“ she added.
Meghna said in the mice model even 5 mg of capsaicin per kg of body weight showed good results. In humans, even small dosage would be beneficial.
“The results showed that alcohol intake attenuated the hepatic antioxidant levels and mitochondrial function. Capsaicin treatment throughout the experimental period caused a drastic improvement in the hepatic tissue of the alcohol treated mice. Capsaicin, as a dietary intervention, may prevent alcohol-induced acute liver injury ,“ the scientists said.
