最辣辣椒“魔鬼椒”中的辣椒素类物质及其抗氧化和抗炎活性。

Capsaicinoids in the hottest pepper Bhut Jolokia and its antioxidant and antiinflammatory activities.

作者信息

Liu Yunbao, Nair Muraleedharan G

机构信息

Natural Products and Phytoceuticals, Department of Horticulture and National Food Safety and Toxicology Center, Michigan State University, East Lansing, Michigan 48824, USA.

出版信息

Nat Prod Commun. 2010 Jan;5(1):91-4.

PMID:20184029

Abstract

Hot peppers are known for medicinally important capsaicinoids. Bhut Jolokia, Capsicum chinense/Capsicum frutescens, is the hottest pepper in the world. However, its bioactivity and quantity of heat principles are not reported. We have now quantified capsaicin (C) and dihydrocapsaicin (DHC) in Bhut Jolokia and compared it with commonly consumed hot peppers, Jalapeno (Capsicum annuum) and Scotch Bonnet (Capsicum chinense). The concentration of C and DHC in Bhut Jolokia was 5.36%, which is about 338 and 18 times greater than in Scotch Bonnet and Jalapeno, respectively. We have also isolated capsaicin (C) and dihydrocapsaicin (DHC) in pure form and determined lipid peroxidation (LPO) and cyclooxygenase (COX-1 and -2) enzymes inhibitory concentrations. This is the first report of the quantification of C and DHC in Bhut Jolokia, comparison of capsaicinoids content in Bhut Jolokia with Jalapeno and Scotch Bonnet hot peppers and the COX and LPO inhibitory activities of C and DHC.

摘要

辣椒以其具有重要药用价值的辣椒素类物质而闻名。印度鬼椒（Capsicum chinense/Capsicum frutescens）是世界上最辣的辣椒。然而，其生物活性和辣味成分的含量尚未见报道。我们现已对印度鬼椒中的辣椒素（C）和二氢辣椒素（DHC）进行了定量，并将其与常见的食用辣椒墨西哥辣椒（Capsicum annuum）和苏格兰帽椒（Capsicum chinense）进行了比较。印度鬼椒中C和DHC的含量为5.36%，分别约为苏格兰帽椒和墨西哥辣椒的338倍和18倍。我们还分离出了纯形式的辣椒素（C）和二氢辣椒素（DHC），并测定了脂质过氧化（LPO）以及环氧化酶（COX - 1和 - 2）的抑制浓度。这是关于印度鬼椒中C和DHC定量、印度鬼椒与墨西哥辣椒和苏格兰帽椒中辣椒素类物质含量比较以及C和DHC对COX和LPO抑制活性的首次报道。