{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,20]],"date-time":"2026-06-20T01:39:35Z","timestamp":1781919575104,"version":"3.54.5"},"reference-count":0,"publisher":"Faculty of Food Technology and Biotechnology - University of Zagreb","issue":"2","license":[{"start":{"date-parts":[[2022,1,29]],"date-time":"2022-01-29T00:00:00Z","timestamp":1643414400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/ftb.com.hr\/info-for-authors\/copyright-and-archiving\/41-copyright"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Food Technol. Biotechnol. (Online)"],"published-print":{"date-parts":[[2022,6]]},"abstract":"<jats:p>Research background. Obesity increases mortality and morbidity due to its impact on\ntype 2 diabetes, cardiovascular and gastrointestinal diseases, arthritis and certain cancers.\nThe epidemic of excessive mass and obesity require constant research to improve therapies\nwithout undesirable side effects. Therefore, exploring the anti-obesity phytochemicals\nfrom food sources is essential. Most pharmacological studies of the anti-obesity potential\nof Capsicum annuum have been directed towards capsaicin and very few towards\ncapsanthin. However, these studies utilized uncoated capsaicin and capsanthin. This study\naims to compare the anti-obesity effects of enteric-coated capsaicin and capsanthin in a\nhigh-fat diet-induced obesity in animal model.\nExperimental approach. In this study, we investigated the anti-obesity properties of\ncapsanthin-enriched pellets and capsaicin pellets derived from red chili fruit (Capsicum\nannuum) on high-fat diet (HFD)-induced obesity in C57BL\/6J mice. First, the animals received\nHFD to induce their obesity. Animals were supplemented orally with pellets. The\nfood intake, body mass, obesity and clinical biomarkers were assessed.\nResults and conclusions. The mice fed with HFD gained body mass and white adipose\ntissue mass compared to the mice that consumed a normal diet. The oral administration\nof capsanthin-enriched pellets and capsaicin pellets significantly reduced the body mass\ngain. These pellets have a statistically significant (p&lt;0.05) impact on obesity biomarkers\nby increasing adiponectin and decreasing leptin, free fatty acid and insulin concentrations\nrelative to HFD control. There was no change in the liver mass in all groups, but there was\na significant decrease in white adipose tissue amounts. Inguinal adipose tissue amount\nwas reduced by 37.0 % and that of epididymal adipose tissue by 43.64 % after treatment\nwith capsanthin-enriched pellets. These results suggest that capsanthin-enriched pellets\nand capsaicin pellets may be useful in combating metabolic diseases, including obesity,\nwithout adverse effects.\nNovelty and scientific contribution. We increased the content of capsanthin for more\nthan 50 % in capsanthin-enriched extract and extended the room temperature stability\nfor more than one year by converting the crystals into capsanthin-enriched pellets. This\nstudy breaks new ground by examining the potential of capsanthin &gt;50 % in the management\nof obesity for the first time.<\/jats:p>","DOI":"10.17113\/ftb.60.02.22.7376","type":"journal-article","created":{"date-parts":[[2022,1,29]],"date-time":"2022-01-29T19:55:52Z","timestamp":1643486152000},"page":"202-212","source":"Crossref","is-referenced-by-count":16,"title":["Comparison of the Anti-Obesity Effect of Enriched Capsanthin and Capsaicin from Capsicum annuum L. Fruit in Obesity-Induced C57BL\/6J Mouse Model"],"prefix":"10.17113","volume":"60","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0000-0222","authenticated-orcid":false,"given":"Velmurugan","family":"Shanmugham","sequence":"first","affiliation":[{"name":"Department of Chemistry, Karpagam Academy of Higher Education, Salem-Kochi Highway, Eachanari, Coimbatore, 641 021, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3197-0486","authenticated-orcid":false,"given":"Ravi","family":"Subban","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Karpagam Academy of Higher Education, Salem-Kochi Highway, Eachanari, Coimbatore, 641 021, India"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"6678","published-online":{"date-parts":[[2022,1,29]]},"container-title":["Food Technology and Biotechnology"],"original-title":[],"language":"en","link":[{"URL":"http:\/\/www.ftb.com.hr\/images\/pdfarticles\/2022\/April-June\/FTB-60-202.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2022,10,2]],"date-time":"2022-10-02T11:06:06Z","timestamp":1664708766000},"score":1,"resource":{"primary":{"URL":"http:\/\/www.ftb.com.hr\/archives\/189-volume-60-issue-no-2\/1763-effect-of-uv-c-irradiation-on-the-shelf-life-of-fresh-cut-potato-and-its-sensory-properties-after-cooking-2"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,1,29]]},"references-count":0,"journal-issue":{"issue":"2","published-online":{"date-parts":[[2021]]}},"URL":"https:\/\/doi.org\/10.17113\/ftb.60.02.22.7376","relation":{},"ISSN":["1334-2606","1330-9862"],"issn-type":[{"value":"1334-2606","type":"electronic"},{"value":"1330-9862","type":"print"}],"subject":[],"published":{"date-parts":[[2022,1,29]]}}}