Obesity has become a leading global health problem and risk factor for development of a multiple organ dysfunction. The present study was aimed to determine effects of capsaicin (CAP) and Vitamine E (Vit E) on oxidative stress in certain extrahepatic tissue (kidney, heart, lung, intestine, spleen and thymus) and blood lipid levels of high fat (HF) diet mice. Fifty swiss albino mice were segregated into two groups; one fed standard diet (NC) and the other fed high-fat diet (HF) for 12 weeks. After 12 weeks, the HF group was divided into four groups according to whether they received supplements for 4 weeks: the HF group was fed high fat diet only; the HFC group given CAP (5 mg/kg, intragasticially); HFE group given Vit E (100 mg/kg, intragasticially) and HFCE group given together CAP and Vit E along with high fat diet. We inferred significant decrease in enzymatic and non-enzymatic antioxidants along with increase in kidney and heart injury markers such as urea, creatine, creatine kinase –MB (CK-MB) lactate dehidrogenase (LDH) and hyperlipidemia in high fat diet fed mice. Capsaicin and Vit E ameliorate these toxicity which might be explained partially via diminishing the generation of free radicals and hyperlipidemia. CAP and Vit E given together has been more effective on decreasing weight, fat pad gain and inflammation than the groups these supplement given separately. On the other hand, combined supplementation of CAP and Vit E showed not better effect on oxidative stress, hyperlipidemia and organ demage markers as compared to treatment alone.

capsaicin, high fat diet, hyperlipidemia, oxidative stress, α-tocopherol