Studies on the influence of dietary spices on food transit time in experimental rats

In an animal experiment, the influence of several spices included in the di et, on food transit time was examined. Groups of adult female Wistar rats w ere maintained for 6 weeks on diets containing (g%): Curcumin (0.5), Capsai cin (0.015), Piperine (0.02), Ginger (0.05), Cumin (1.25), Fenugreek (2.0), Mustard (0.25), Asafoetida (0.25), Ajowan (0.2), Fennel (0.5), Coriander ( 2.0), Mint (1.0), Garlic (0.5), and Onion (2.0). On the last day, food tran sit time was monitored by including ferric oxide (0.5%) in the diet as an u n-absorbable marker. Time of excretion of colored faeces was noted followin g time of consumption of the diet with the marker. In general, all the test spices except fenugreek and mustard produced a significant shortening of t he food transit time. This influence was more prominent in the case of spic es - ginger, ajowan, cumin, piperine coriander and capsaicin. (C) 2001 Else vier Science Inc. All rights reserved.