Influence of ripening stage on health benefits properties of Capsicum annuum var. acuminatum L.: in vitro studies.
ABSTRACT In the present study the in vitro hypoglycemic and anti-acetylcholinesterase activities of hot pepper fruits (Capsicum annuum var. acuminatum L.) at different ripening stages were investigated. The mature, green-stage fruits had the highest activity against alpha-amylase and alpha-glucosidase with 50% inhibitory concentration (IC(50)) values of 55.88 and 76.11 microg/mL, respectively, while C. annuum var. acuminatum in the prematurity green stage exhibited the highest acetylcholinesterase inhibition property (IC(50) = 84.30 microg/mL), using the Ellman method. This study highlights the biochemical rationale for chemopreventive significance in health benefits when consuming this variety of pepper.
Loizzo
Monica R
MR
Department of Pharmaceutical Sciences, Nutrition and Health Science, Faculty of Pharmacy, University of Calabria, Rende (CS), Italy. loizzomr@unical.it
Tundis
Rosa
R
Menichini
Federica
F
Statti
Giancarlo A
GA
Menichini
Francesco
F
D002212:Capsicum / Q000737:chemistry*; D002800:Cholinesterase Inhibitors / Q000494:pharmacology*; D005638:Fruit / Q000737:chemistry* / Q000254:growth & development*; D065089:Glycoside Hydrolase Inhibitors; D007004:Hypoglycemic Agents / Q000494:pharmacology*; D010936:Plant Extracts / Q000494:pharmacology*; D000516:alpha-Amylases / Q000037:antagonists & inhibitors
D002800:Cholinesterase Inhibitors; D065089:Glycoside Hydrolase Inhibitors; D007004:Hypoglycemic Agents; D010936:Plant Extracts; D000516:alpha-Amylases