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EVALUATION OF PEPPER ( CAPSICUM ANNUUM ) FOR MANAGEMENT OF DIABETES AND HYPERTENSION
Author(s) -
KWON YOUNGIN,
APOSTOLIDIS EMMANOUIL,
SHETTY KALIDAS
Publication year - 2007
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2007.00120.x
Subject(s) - pepper , capsicum annuum , postprandial , diabetes mellitus , food science , antioxidant , medicine , angiotensin converting enzyme , chemistry , traditional medicine , biochemistry , blood pressure , endocrinology
Natural α‐amylase and α‐glucosidase inhibitors from food‐grade plants offer an attractive strategy to control postprandial hyperglycemia for type 2 diabetes management. Concurrently associated macrovascular complication of hypertension can be managed by similar extracts by inhibition of angiotensin I‐converting enzyme (ACE ). In this study, nine types of pepper were investigated for inhibitory activity against said enzymes. Several pepper extracts had high α‐glucosidase inhibitory activity, which was not correlated to total phenolic content and free radical scavenging‐linked antioxidant activity. Select extracts such as Green pepper and Long hot pepper had less or no inhibitory effect on the α‐amylase activity, which indicates the potential for reduced side effects. Among various water extracts, Yellow, Cubanelle and Red pepper had the highest ACE inhibitory activity. Therefore, combinations of pepper could be screened for dietary management of type 2 diabetes, associated hypertension and microvascular complications linked to oxidative dysfunction, and provide the basis for clinical studies.