Oboh Ganiyu, Ogunruku Omodesola O
Biochemistry Department, Federal University of Technology, P.M.B. 704 Akure, Ondo State, Nigeria.
Exp Toxicol Pathol. 2010 May;62(3):227-33. doi: 10.1016/j.etp.2009.03.011. Epub 2009 May 17.
This study sought to characterize the distribution of phenols and antioxidant activities in hot short pepper (Capsicum frutescens var. abbreviatum) and their inhibition of cyclophosphamide-induced oxidative stress in rat's brain. The total phenol content and antioxidant activities of pepper flesh (pericarp) and seeds were determined in vitro and in vivo. The results of the study revealed that intraperitoneal administration of cyclophosphamide (75mg/kg of body weight) caused a significant increase (P<0.05) in the malondialdehyde (MDA) content of the brain; however, there was a significant decrease (P<0.05) in the brain MDA content, in those of rats fed diet containing pepper; the flesh showed a higher inhibitory effect. In addition, dietary inclusion of the pepper (seed and flesh) also caused a dose-dependent inhibition of serum glutamate oxaloacetate transaminase (SGOT), glutamate pyruvate transaminase (SGPT), alkaline phosphatase and total bilirubin; likewise, dietary inclusion of the flesh inhibited MDA production than the seeds. The higher inhibition of oxidative stress in brain and serum enzymes and metabolites by the flesh could be attributed to its significantly higher (P<0.05) total phenol content, reducing power and free-radical scavenging ability. Therefore, dietary hot short pepper (Capsicum frutescens L. var. abbreviatum) could prevent cyclophosphamide-induced oxidative stress in brain; although the flesh is a better protectant, the possible contributory role of the seeds cannot be neglected. However, this protective effect of the pepper could be attributed to their antioxidant properties.
本研究旨在表征短柄辣椒（Capsicum frutescens var. abbreviatum）中酚类物质的分布及其抗氧化活性，以及它们对环磷酰胺诱导的大鼠脑氧化应激的抑制作用。对辣椒果肉（果皮）和种子的总酚含量及抗氧化活性进行了体外和体内测定。研究结果显示，腹腔注射环磷酰胺（75mg/kg体重）会导致大鼠脑丙二醛（MDA）含量显著增加（P<0.05）；然而，在喂食含辣椒饮食的大鼠中，脑MDA含量显著降低（P<0.05），其中果肉的抑制作用更强。此外，饮食中添加辣椒（种子和果肉）还会对血清谷氨酸草酰乙酸转氨酶（SGOT）、谷氨酸丙酮酸转氨酶（SGPT）、碱性磷酸酶和总胆红素产生剂量依赖性抑制作用；同样，饮食中添加果肉比种子更能抑制MDA的产生。果肉对脑和血清酶及代谢物氧化应激的更高抑制作用可能归因于其显著更高（P<0.05）的总酚含量、还原能力和自由基清除能力。因此，食用短柄辣椒（Capsicum frutescens L. var. abbreviatum）可预防环磷酰胺诱导的脑氧化应激；虽然果肉是更好的保护剂，但种子可能起到的作用也不可忽视。然而，辣椒的这种保护作用可能归因于其抗氧化特性。
