| 摘要 |
［Objectives］ To investigate the effects of different doses of chili pepper on inflammatory response factors in rats. [Methods] Sixty male SD rats were randomly divided into blank control group, high-dose chili pepper group, medium-dose chili pepper group, and low-dose chili pepper group. Chili pepper aqueous solution was administered by gavage for three months. One day after the last administration, serum and cerebrospinal fluid were collected to measure the concentrations of hs-CRP and IL-6 in serum, and PCT in cerebrospinal fluid. [Results] Compared with the blank control group, the high-dose, medium-dose, and low-dose chili pepper groups showed significant increases in hs-CRP, IL-6, and PCT levels (P<0.05). [Conclusions] Different doses of chili pepper exerted varying effects on inflammatory factors in rats. |
