Phospholipid hydroperoxides (PLOOH) in the plasma, red blood cells (RBC) and liver of mice were measured after dietary supplementation for one week (1% w/w of diet) with a turmeric extract (curcuminoid), hexane extract of rosemary, and supercritical CO₂-extracted capsicum pigment (supplemented with α-tocopherol to prevent fading). A lower PLOOH level was found in RBC of the spice extract-fed mice (65-74% of the non-supplemented control mice). The liver lipid peroxidizability induced with Fe²⁺/ascorbic acid was effectively suppressed by dietary supplementation with the turmeric and capsicum extracts to mice. While no difference in the plasma lipids was observed, the liver triacylglycerol concentration of the turmeric extract-fed mice was markedly reduced to one-half of the level in the control mice. These findings suggest that these spice extracts could act antioxidatively in vivo by food supplementation, and that the turmeric extract has the ability to prevent the deposition of triacylglycerols in the liver.

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