نوع المستند : المقالة الأصلية
المؤلفون
1
Nutrition & Food Science Dept- Faculty of Home Economics- Menoufia University
2
Lecturer of Nutrition and Food Sciences- Faculty of Specific Education- Zagazig University
المستخلص
Foot inflammation is a medical condition that refers to a localized or systemic response of the body's tissues triggered by injury, infection, or irritation. It's a natural defence mechanism involving the release of chemicals, white blood cells, and increased blood flow to the affected area. Common indicators of foot inflammation include redness, warmth, pain, and swelling. Various factors, such as trauma, infections, autoimmune diseases, and inflammatory conditions like arthritis, can lead to inflammation. This study aimed to assess the impact of different concentrations of cayenne pepper on hind paw edema inflammation in adult male albino rats. Twenty-five white male albino rats, averaging 220±5 grams each, were divided into 5 groups, with 5 rats in each group. Over a 28-day period, the rats were fed diets containing cayenne pepper powdered blends at concentrations of 2.5%, 5%, and 7.5%, respectively. Additionally, inflammation was induced by injecting formalin at a concentration of 0.1 ml/kg/body weight. Formalin injection resulted in a notable decrease in, HDL levels and a significant increase in ESR,TC, TG, VLDL, LDL, uric acid, creatinine, and urea levels. However, the results showed an improvement in all these parameters for rats with foot inflammation that were fed various experimental diets. The most effective diet was the one containing 7.5% cayenne pepper, suggesting that it produced the best therapeutic outcomes.
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