In the present study the in vitro hypoglycemic and anti-acetylcholinesterase activities of hot pepper fruits (Capsicumannuum var. acuminatum L.) at different ripening stages were investigated. The mature, green-stage fruits had the highestactivity against alpha-amylase and alpha-glucosidase with 50% inhibitory concentration (IC50) values of 55.88 and 76.11 microg/mL,respectively, while C. annuum var. acuminatum in the prematurity green stage exhibited the highest acetylcholinesterase inhibitionproperty (IC50= 84.30 microg/mL), using the Ellman method. This study highlights the biochemical rationale for chemopreventivesignificance in health benefits when consuming this variety of pepper.
Influence of ripening stage on health benefits properties of Capsicum annuum var. acuminatum L.: in vitro studies
LOIZZO, Monica Rosa;TUNDIS, ROSA;STATTI, Giancarlo;
2008-01-01
Abstract
In the present study the in vitro hypoglycemic and anti-acetylcholinesterase activities of hot pepper fruits (Capsicumannuum var. acuminatum L.) at different ripening stages were investigated. The mature, green-stage fruits had the highestactivity against alpha-amylase and alpha-glucosidase with 50% inhibitory concentration (IC50) values of 55.88 and 76.11 microg/mL,respectively, while C. annuum var. acuminatum in the prematurity green stage exhibited the highest acetylcholinesterase inhibitionproperty (IC50= 84.30 microg/mL), using the Ellman method. This study highlights the biochemical rationale for chemopreventivesignificance in health benefits when consuming this variety of pepper.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
