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In Vitro Inhibitory Potential Against Key Enzymes Relevant for Hyperglycemia and Hypertension of Red Pepper ( Capsicum annuum L.) Including Pericarp, Placenta, and Stalk
Author(s) -
Chen Lei,
Kang YoungHwa
Publication year - 2014
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/jfbc.12048
Subject(s) - pepper , chemistry , stalk , food science , amylase , antioxidant , enzyme , biochemistry , pharmacology , biology , horticulture
Extracts from the pericarp, placenta and stalk of red pepper ( C apsicum annuum L ) were investigated to determine their antioxidant and in vitro inhibitory potential against key enzymes relevant for hyperglycemia and hypertension. We examined the total phenolic and capsaicin content in red pepper extract. Anti‐hyperglycemia relevant in vitro α‐glucosidase inhibitory activity correlated strongly to the antioxidant activity measured by the 1, 1‐diphenyl‐2‐picrylhydrazyl method. The high phenolic and capsaicin content‐containing red pepper stalk was found to have strong α‐amylase and strong α‐glucosidase inhibitory effects. The pericarp and placenta had high angiotensin I ‐converting enzyme ( ACE ) inhibitory activity and also had good α‐glucosidase inhibitory profiles. Inhibition of these enzymes provides a strong biochemical basis for the management of type 2 diabetes by controlling glucose absorption and reducing associated hypertension, respectively. Practical Applications The inhibitory effect on key enzymes relevant for hyperglycemia (α‐glucosidase and α‐amylase) and hypertension ( ACE ) of the red pepper pericarp, placenta and stalk was investigated in this study. The in vitro inhibitory activities of α‐amylase, α‐glucosidase and ACE provide a strong biochemical rationale for further in vivo studies for type 2 diabetes through the control of glucose absorption and for the reduction of the associated hypertension. Furthermore, red pepper stalk, which has always been considered as an agricultural waste product, was an effective inhibitor of α‐glucosidase and α‐amylase. This study shows the potential of this agricultural waste product as a food additive and therapeutic agent for clinical applications.