The beneficial influence of dietary curcumin, capsaicin and their combina-tion on the susceptibility of low-density lipoprotein (LDL) to oxidation was examined in an animal study. Individually, both dietary curcumin and capsaicin significantly inhibited thein vivo iron-induced LDL oxidation, as well as copper-induced oxidation of LDLin vitro. The protective effect of the combination of curcumin and capsaicin on LDL oxidation was greater than that of individual compounds.