Send to

Choose Destination
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.

Author information

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


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.

[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Atypon
Loading ...
Support Center