Long-term Consumption of Capsicum annuum (Chili Pepper) and Capsaicin Diets Elevates Anxiety but Improves Motor Coordination in CD-1 Mice
A. U. Nmaju
Department of Physiology, Faculty of Medicine and Health Sciences, Abia State University, Nigeria.
I. E. Joshua
Department of Physiology, Faculty of Basic Medical Sciences, College of Medical Sciences, University of Calabar, Nigeria.
U. E. Okon
Department of Physiology, Faculty of Basic Medical Sciences, College of Medical Sciences, University of Calabar, Nigeria.
S. A. Bisong
Department of Physiology, Faculty of Basic Medical Sciences, College of Medical Sciences, University of Calabar, Nigeria.
A. Nwankwo
Department of Physiology, Faculty of Medicine and Health Sciences, Abia State University, Nigeria.
E. E. Osim *
Department of Physiology, Faculty of Basic Medical Sciences, College of Medical Sciences, University of Calabar, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Background: Chilli (Capsicum annuum), an extensively cultivated vegetable, is used to spice many dishes. It contains capsaicinoids, which give it a characteristic pungency. The most active and well known amongst these capsaicinoids is capsaicin (8-methyl-N-vanillyl-6-nonenamide), which is neurogenic and may affect neuronal function.
Aim: It was hence, the aim of this present study to investigate the effects of long-term consumption of capsaicin and chilli pepper diets on anxiety and motor coordination.
Materials and Methods: Thirty male mice were randomly assigned into three groups of ten mice each, namely; control, pepper-diet (20% w/w) and capsaicin-diet (10%w/w) groups. Drinking water was allowed to all the animals ad libitum. The elevated plus maze and light-dark transition box were used to assess anxiety-related behaviour while the beam walking test was used to determine motor coordination in the mice.
Results: The pepper and capsaicin diet-fed groups of mice had significantly shorter (p<0.001 and p<0.01 respectively) open arm durations compared to their control. While the head dips of the pepper group were not significantly different, that of the capsaicin group was significantly higher (p<0.01) compared to the control. The light chamber durations of both the pepper and capsaicin-diet fed mice were significantly shorter (p<0.01) compared to control. In the beam walking test to assess motor coordination, the frequency of foot slips for both pepper and capsaicin groups were significantly lower compared to control (p<0.001).
Conclusion: Long-term consumption of capsaicin and pepper diets increased anxiety but enhanced motor coordination in mice.
Keywords: Capsicum annuum, capsaicin, anxiety, motor coordination
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Author Biography
I. E. Joshua, Department of Physiology, Faculty of Basic Medical Sciences, College of Medical Sciences, University of Calabar, Nigeria.
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