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J Med Food. 2008 Mar;11(1):184-9. doi: 10.1089/jmf.2007.638.

Influence of ripening stage on health benefits properties of Capsicum annuum var. acuminatum L.: in vitro studies.

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  • 1Department of Pharmaceutical Sciences, Nutrition and Health Science, Faculty of Pharmacy, University of Calabria, Rende (CS), Italy.


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.

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