Amomum tsaoko Crevost et Lemaire is a popular seasoning spice for foods in many different cuisines. Dietary Amomum tsaoko has shown to be effective in reducing plasma lipids. However, the underlying mechanism remains largely unknown. The present study compared the cholesterol-lowering activity of polyphenols and essential oil extracted from Amomum tsao-ko. Thirty male hamsters were divided into four groups fed one of four high-cholesterol diets, namely HCD diet (0.1% cholesterol, n = 8), HCD+C diet (0.1% cholesterol + 0.5% cholestyramine, n = 6), PP diet (0.1% cholesterol + daily oral administration of 1000 mg/kg body weight of the polyphenols, n = 8), and EO diet (0.1% cholesterol + daily oral administration of 100 mg/kg body weight of the essential oil, n = 8), for 6 weeks. Plasma total cholesterol (TC) in HCD group was 235 mg/dL, while plasma TC in both PP and EO groups was 206 mg/dL, leading to a decrease in plasma TC by 12% (P &lt; 0.01). PP and EO diets increased the fecal excretion of total neutral and acidic sterols by 19-25% and 50-191%, respectively. The hypocholesterolemic activity of bioactive compounds from Amomum tsaoko was most likely mediated by modulation of cholesterol-7α-hydroxylase (CYP7A1) and intestinal genes involved in cholesterol absorption.

Hypochoelsterolemic activity of polyphenols and essential oil of Amomum tsao-ko is mediated by increasing fecal excretion of neutral and acidic sterols

256th National Meeting (2018)

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