| Title : Influence of ripening stage on health benefits properties of Capsicum annuum var. acuminatum L.: in vitro studies - Loizzo_2008_J.Med.Food_11_184 |
| Author(s) : Loizzo MR , Tundis R , Menichini F , Statti GA |
| Ref : J Med Food , 11 :184 , 2008 |
|
Abstract :
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. |
| PubMedSearch : Loizzo_2008_J.Med.Food_11_184 |
| PubMedID: 18361755 |
Loizzo MR, Tundis R, Menichini F, Statti GA (2008)
Influence of ripening stage on health benefits properties of Capsicum annuum var. acuminatum L.: in vitro studies
J Med Food
11 :184
Loizzo MR, Tundis R, Menichini F, Statti GA (2008)
J Med Food
11 :184