Antioxidant Activity of Phenolics in Leaves of Three Red Pepper (Capsicum annuum) Cultivars

Kim, Woo-Ri; Kim, Yang Soo; Kang, Kyungsu; Oidovsambuu, Sarangerel; Jung, Sang Hoon; Kim, Byung Sup; Nho, Chu Won; Um, Byung-Hun

doi:10.1021/jf403006c

Cited by 45 publications

(58 citation statements)

References 42 publications

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“…It is noteworthy that pepper leaves are edible and traditionally used for cooking in Korea (Kim et al . ), suggesting that pepper leaves are safe for human health.…”

Section: Resultsmentioning

confidence: 99%

“…LG, which was isolated by chromatrographic methods from WEPL (Kim et al . ), was kindly gifted from Clinical Trial Center for Functional Foods in Chonbuk National University (Chonju, Republic of Korea). The LG content was 6.34% of the extract and its chemical structure was confirmed using 1 H‐NMR and 13 C‐NMR.…”

Section: Methodsmentioning

confidence: 99%

“…Leaves of various pepper cultivars have been used for cooking in Korea, and recently reported to contain a large amount of flavonoid glycosides, including luteolin 7‐O‐glucoside (LG) (Kim et al . ). Interestingly, LG isolated from medical plants has been reported to exert in vitro hypoglycemic activity (Kim et al .…”

Section: Introductionmentioning

confidence: 97%

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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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“…It is noteworthy that pepper leaves are edible and traditionally used for cooking in Korea (Kim et al . ), suggesting that pepper leaves are safe for human health.…”

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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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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“…Because hydroxycinnamates and anthocyanins are known to have potent radical scavenging activity based on ABTS and DPPH radical scavenging experiments (Kim et al . ; Ali et al . ).…”

Section: Resultsmentioning

confidence: 99%

The Protective Effect of Antioxidant Enriched Fractions from Colored Potatoes Against Hepatotoxic Oxidative Stress in Cultured Hepatocytes and Mice

Kim

et al. 2016

Journal of Food Biochemistry

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Herein, we prepared standardized antioxidant‐enriched fractions from red (AFR) and purple (AFP) colored potatoes and evaluated their protective effects against hepatotoxicity induced by oxidative stress. The major compound contained in both AFR and AFP was 5‐caffeoylquinic acid. Experiments in vitro showed that AFR and AFP protected against HepG2 cell death induced by tert‐butyl hydroperoxide (t‐BHP) as determined by cell viability assay. AFR and AFP recovered alanine aminotransferase (ALT) and aspartate aminotransferase (AST) enzyme activities, which increased by t‐BHP treatment in HepG2 cells. AFR and AFP also inhibited the cleavage of PARP and caspase‐3 in HepG2 cells. Moreover, in vivo experiments in mice showed that AFR and AFP protected against t‐BHP‐induced hepatotoxicity and recovered serum ALT and AST enzyme activities. AFR and AFP also rescued serum antioxidant enzyme activities, catalase and glutathione peroxidase, which were disturbed by t‐BHP treatment. Our data clearly demonstrate that AFR and AFP protect against hepatic damage induced by oxidative stress. Practical Applications Colored potatoes contain plentiful amounts of antioxidant compounds that can be developed into dietary supplements for the improvement of human health. We prepared antioxidant‐enriched fractions from red and purple colored potatoes (AFR and AFP, respectively) to be used as hepatoprotective agents. Based on chemical profiling analysis, we found that 5‐caffeoylquinic acid can serve as a marker for the standardization of AFR and AFP as functional food materials. AFR and AFP strongly protected against oxidative stress and injury both in cultured hepatocytes and mice. AFR and AFP prevented the cell death of hepatocytes, and they also rescued hepatic damage markers ALT and AST both in cell and animal experiments. Generally, AFP showed higher hepatoprotective activity than AFR. Taken together, AFR and AFP may be promising candidates as functional foods for improving human liver function.

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“…The antioxidant activities of byproducts in many plants have been investigated using various evaluation methods, such as DPPH, ABTS, FRAP, and ORAC (Taveira et al 2012;Kim et al, 2014;Zhen et al, 2016). Those studies reported that antioxidant data are meaningful at the sectional level and suggested that variations in antioxidant activities can be useful on an industrial scale.…”

Section: Discussionmentioning

confidence: 99%

Comparison of Antioxidant Activities in Tomato Leaves and Stems

Lee¹,

Lee²,

Lee³

et al. 2016

Korean Journal of Plant Resources

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-This study was conducted to investigate the antioxidant activity in the leaves and stems of 50 tomato accessions, in order to examine the possibility of using tomato by-products as a functional material. The extracts of the leaves (LE) and stems (SE) were analyzed for DPPH, ABTS, and total polyphenol content (TPC). Antioxidant activities and TPC differed significantly between the LE and SE of the 50 tomato accessions. TPC in LE and SE showed wide variation, ranging from 24.4 to 60.6 and 12.5 to 18.8 ㎎ GAE/g, respectively. The DPPH and ABTS antioxidant activities of LE ranged from 10.0 to 38.2% (scavenging effect) and 20.8 to 59.0 ㎎ ASC/g, respectively, while the DPPH and ABTS measurements of SE were 1.4 to 8.8% and 2.2 to 22.5 ㎎ ASC/g, respectively. As assessed by the relative antioxidant capacity index (RACI), IT033117 and IT203466 had the highest antioxidant activity in LE and SE, respectively. These results will expand the knowledge of antioxidant activity and provide information on tomato accessions valuable for the development of functional foods and food additives.

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Antioxidant Activity of Phenolics in Leaves of Three Red Pepper (Capsicum annuum) Cultivars

Cited by 45 publications

References 42 publications

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

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

The Protective Effect of Antioxidant Enriched Fractions from Colored Potatoes Against Hepatotoxic Oxidative Stress in Cultured Hepatocytes and Mice

Comparison of Antioxidant Activities in Tomato Leaves and Stems

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