{"title":"Effects of Red, Green and Black Pepper on Intestinal Motility and Post-Prandial Bicarbonate Concentration in Guinea Pigs.","authors":"Christian Charles, Onyebuchi Obia, Furo Dawari Emmanuel, Azubuike Ogba, Sunday Ogbu Ojeka","doi":"10.71480/nmj.v66i2.539","DOIUrl":null,"url":null,"abstract":"<p><strong>Background: </strong>In many cultures, pepper is used for its dietary and medicinal benefits. The aim of the present study was to investigate and compare the effects of different varieties of pepper on intestinal motility and post-prandial bicarbonate concentration in guinea pigs.</p><p><strong>Methodology: </strong>The study was conducted using 50 adult guinea pigs separated into groups of 5 each; Group 1 served as control. The experimental groups received respectively black, green, and red pepper extracts in concentrations of 25mg/kg, 50mg/kg, and 75mg/kg. For each experimental group, pepper was administered together with a mixture of Evans blue dye and Arabic gum and allowed for one hour. Each animal was thereafter, anesthetized and the intestines dissected out. For each animal, the total length of the intestine as well as the distance travelled by the test meal from the pyloric sphincter were measured and recorded. Intestinal transit was expressed as the percentage of the distance travelled by the test meal to the total length of the intestine. Concomitantly, blood samples were collected to determine the post-prandial bicarbonate concentration.</p><p><strong>Results: </strong>The result showed that all three varieties of pepper caused a significant rise in the percentage of intestinal transit (in 1hr) (<i>p < 0.05</i>) and by implication reduction in the intestinal transit time. However, a significant dose-dependent effect was observed in the groups receiving black and green pepper respectively (<i>p < 0.05</i>). This suggests an inverse relationship between the concentrations of black and green pepper with the intestinal transit time. The post-prandial bicarbonate concentrations of the different experimental groups were not significantly changed compared to their control (<i>p > 0.05</i>). This suggests that none of the pepper types given their respective concentrations significantly stimulated gastric acid secretion.</p><p><strong>Conclusion: </strong>All three pepper types increased intestinal motility without causing any significant effect on gastric acid secretion.</p>","PeriodicalId":94346,"journal":{"name":"Nigerian medical journal : journal of the Nigeria Medical Association","volume":"66 2","pages":"433-439"},"PeriodicalIF":0.0000,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12280305/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nigerian medical journal : journal of the Nigeria Medical Association","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.71480/nmj.v66i2.539","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/3/1 0:00:00","PubModel":"eCollection","JCR":"","JCRName":"","Score":null,"Total":0}
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Abstract
Background: In many cultures, pepper is used for its dietary and medicinal benefits. The aim of the present study was to investigate and compare the effects of different varieties of pepper on intestinal motility and post-prandial bicarbonate concentration in guinea pigs.
Methodology: The study was conducted using 50 adult guinea pigs separated into groups of 5 each; Group 1 served as control. The experimental groups received respectively black, green, and red pepper extracts in concentrations of 25mg/kg, 50mg/kg, and 75mg/kg. For each experimental group, pepper was administered together with a mixture of Evans blue dye and Arabic gum and allowed for one hour. Each animal was thereafter, anesthetized and the intestines dissected out. For each animal, the total length of the intestine as well as the distance travelled by the test meal from the pyloric sphincter were measured and recorded. Intestinal transit was expressed as the percentage of the distance travelled by the test meal to the total length of the intestine. Concomitantly, blood samples were collected to determine the post-prandial bicarbonate concentration.
Results: The result showed that all three varieties of pepper caused a significant rise in the percentage of intestinal transit (in 1hr) (p < 0.05) and by implication reduction in the intestinal transit time. However, a significant dose-dependent effect was observed in the groups receiving black and green pepper respectively (p < 0.05). This suggests an inverse relationship between the concentrations of black and green pepper with the intestinal transit time. The post-prandial bicarbonate concentrations of the different experimental groups were not significantly changed compared to their control (p > 0.05). This suggests that none of the pepper types given their respective concentrations significantly stimulated gastric acid secretion.
Conclusion: All three pepper types increased intestinal motility without causing any significant effect on gastric acid secretion.
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