Antioxidant Activities and Antioxidant Constituents of Pepper Leaves from Various Cultivars and Correlation between Antioxidant Activities and Antioxidant Constituents

구강모,; 김혜숙,; 김병수,; 강영화,

doi:10.3839/jabc.2009.013

Cited by 26 publications

(13 citation statements)

References 17 publications

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“…Utilization of by-products for the human diet and as new sources of anticancer and anti-inflammatory compounds is an excellent utilization of agrowaste that will not only benefit human health but will provide new income streams for growers as well. Some countries have advanced by-product utilization, including for pepper leaf ( Capsicum annum ) [ 51 , 52 ], pumpkin leaf ( Telfairia occidentalis Hook f.), sweet potato leaf ( Ipomea batatas ), cassava leaf ( Manihot esculenta Crantz) [ 53 ], and soybean leaf [ 54 ]. Might broccoli leaf be next edible leafy vegetable?…”

Section: Resultsmentioning

confidence: 99%

Comparative Phytonutrient Analysis of Broccoli By-Products: The Potentials for Broccoli By-Product Utilization

et al. 2018

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The phytonutrient concentrations of broccoli (Brassica oleracea var. italica) florets, stems, and leaves were compared to evaluate the value of stem and leaf by-products as a source of valuable nutrients. Primary metabolites, including amino acids, organic acids, and sugars, as well as glucosinolates, carotenoids, chlorophylls, vitamins E and K, essential mineral elements, total phenolic content, antioxidant activity, and expression of glucosinolate biosynthesis and hydrolysis genes were quantified from the different broccoli tissues. Broccoli florets had higher concentrations of amino acids, glucoraphanin, and neoglucobrassicin compared to other tissues, whereas leaves were higher in carotenoids, chlorophylls, vitamins E and K, total phenolic content, and antioxidant activity. Leaves were also good sources of calcium and manganese compared to other tissues. Stems had the lowest nitrile formation from glucosinolate. Each tissue exhibited specific core gene expression profiles supporting glucosinolate metabolism, with different gene homologs expressed in florets, stems, and leaves, which suggests that tissue-specific pathways function to support primary and secondary metabolic pathways in broccoli. This comprehensive nutrient and bioactive compound profile represents a useful resource for the evaluation of broccoli by-product utilization in the human diet, and as feedstocks for bioactive compounds for industry.

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Section: Resultsmentioning

confidence: 99%

Comparative Phytonutrient Analysis of Broccoli By-Products: The Potentials for Broccoli By-Product Utilization

et al. 2018

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“…Fruits of pepper, widely used as a spice, contain a range of essential nutrients and bioactive compounds which are known to exhibit a range of bioactivities, including antioxidant, antimicrobial, antiviral, anti‐inflammatory, and anticancer (Ku et al . ; Luo et al . ).…”

Section: Introductionmentioning

confidence: 99%

In Vitro and In Vivo α-Glucosidase and α-Amylase Inhibitory Effects of the Water Extract of Leaves of Pepper (Capcicum Annuum L. Cultivar Dangjo ) and the Active Constituent Luteolin 7-O-Glucoside

Park

Zhu

Pae

et al. 2016

Journal of Food Biochemistry

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This study was conducted to evaluate the in vitro and in vivo hypoglycemic potential of the water extract of pepper (Capcicum annuum L. cultivar Dangjo) leaves (WEPL) and the active constituent luteolin 7-O-glucoside (LG) isolated from WEPL. WEPL showed in vitro a-glucosidase and a-amylase inhibitory activity.LG also showed a similar a-glucosidase and a-amylase inhibitory activity, suggesting that the ability of WEPL to inhibit both enzymes may be due to the presence of LG and other polyphenols in WEPL. Supporting this observation, both WEPL and LG significantly reduced blood glucose levels in streptozocin-induced diabetic mice when challenged with oral administration of sucrose, but not after oral glucose challenge. Hence, inhibition of a-glucosidase and a-amylase may possibly be one of the mechanisms for WEPL and LG to exert hypoglycemic activity, indicating that pepper leaves may be considered as a potential candidate for the management of type 2 diabetes mellitus. PRACTICAL APPLICATIONSLeaves of pepper cultivars, including Dangjo pepper, are commonly consumed as food in Korea. The findings of this study demonstrate that the water extract of pepper leaves exhibits the capacity to inhibit carbohydrate hydrolyzing enzymes (a-glucosidase and a-amylase) in vitro and in vivo and these beneficial effects appear to be due to some specific bioactive compounds in pepper leaves, in particular luteolin 7-O-glucoside. Our preliminary observation provides a rationale for a possible use of pepper leaves for the management of postprandial hyperglycemia.

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“…Ku et al (9) reported that red pepper extracts exhibited strong ABTS and DPPH radicals scavenging abilities (9). However, many of the previous studies mainly focused on capsaicinoids as an antioxidative compound in red pepper.…”

Section: Introductionmentioning

confidence: 99%

Comparative study of antioxidant effects of five Korean varieties red pepper (Capsicum annuum L) extracts from various parts including placenta, stalk, and pericarp

Chen

Hwang

et al. 2012

Food Sci Biotechnol

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Antioxidant Activities and Antioxidant Constituents of Pepper Leaves from Various Cultivars and Correlation between Antioxidant Activities and Antioxidant Constituents

Cited by 26 publications

References 17 publications

Comparative Phytonutrient Analysis of Broccoli By-Products: The Potentials for Broccoli By-Product Utilization

Comparative Phytonutrient Analysis of Broccoli By-Products: The Potentials for Broccoli By-Product Utilization

In Vitro and In Vivo α-Glucosidase and α-Amylase Inhibitory Effects of the Water Extract of Leaves of Pepper (Capcicum Annuum L. Cultivar Dangjo ) and the Active Constituent Luteolin 7-O-Glucoside

Comparative study of antioxidant effects of five Korean varieties red pepper (Capsicum annuum L) extracts from various parts including placenta, stalk, and pericarp

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