Shukla Srishti, Kumar Dommati Anand, Anusha Sanga Venkata, Tiwari Ashok Kumar
a Metabolic Disorders & Oxidative Stress Research Laboratory, Medicinal Chemistry and Pharmacology Division, CSIR-Indian Institute of Chemical Technology , Hyderabad 500007 , India.
b Academy of Scientific and Innovative Research (AcSIR), CSIR-Indian Institute of Chemical Technology , Hyderabad 500007 , India.
Nat Prod Res. 2016;30(5):583-9. doi: 10.1080/14786419.2015.1026343. Epub 2015 Apr 13.
Effect of aqueous methanol extract of different colour sweet bell peppers (Capsicum annuum L.) on parameters of diabesity and carbonyl stress was analysed in vitro. Yellow pepper displayed significantly (p < 0.001) higher intestinal α-glucosidase inhibitory activity than green and red pepper. Porcine pancreatic lipase inhibitory activity was significantly (p < 0.01) high in yellow and red pepper than in green pepper. Green and red pepper inhibited vesperlysine-type advanced glycation end products (AGEs) more potently than yellow pepper; however, pentosidine-type AGEs were similarly inhibited by all three peppers. Yellow and red pepper inhibited lipid peroxidation more potently (p < 0.01) than green pepper. Total polyphenol content and free radicals scavenging activities in yellow and red bell peppers were higher than in green pepper. Total flavonoid content was high in green pepper than that present in yellow and red peppers. Green pepper displayed presence of proanthocyanins; however, oligomeric anthocyanins were detected in yellow and red peppers.
体外分析了不同颜色甜椒（辣椒属）水甲醇提取物对糖尿病肥胖症参数和羰基应激的影响。黄椒显示出比青椒和红椒显著更高（p < 0.001）的肠道α-葡萄糖苷酶抑制活性。黄椒和红椒的猪胰脂肪酶抑制活性显著（p < 0.01）高于青椒。青椒和红椒比黄椒更有效地抑制vesperlysine型晚期糖基化终产物（AGEs）；然而，所有三种辣椒对戊糖苷型AGEs的抑制作用相似。黄椒和红椒比青椒更有效地抑制脂质过氧化（p < 0.01）。黄椒和红椒中的总多酚含量和自由基清除活性高于青椒。青椒中的总黄酮含量高于黄椒和红椒。青椒中存在原花青素；然而，在黄椒和红椒中检测到了低聚花青素。
