Figure 6. Effects of capsaicin on fatty acid synthesis in HepG2 cells.

Intracellular long chain fatty acid (A) and intracellular triglyceride (B) synthesis were determined by using the free fatty acid and triglyceride quantification kits. HepG2 cells were incubated with 0.5 and 1.0 mM of capsaicin for 24 h. The control was defined as cells treated with a medium or vehicles without capsaicin. Data from at least three independent experiments performed in triplicate are represented as percentage of individual value in nmol/L compared to 100% of control values and are shown as means ± SD, n = 3, *p<0.05.