Antihyperglucolipidaemic and anticarbonyl stress properties in green, yellow and red sweet bell peppers (Capsicum annuum L.)

Abstract

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.

Keywords:

• sweet bell pepper
• Capsicum annuum
• α-glucosidase inhibition
• pancreatic lipase inhibition
• advanced glycation end products
• lipid peroxidation
• diabesity

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This research was financially supported by grants SMiLE-CSC-0111 and NAPAHA-CSC-130 from CSIR, New Delhi. DAK thanks D'CSIR-IICT for award of SPF under SMiLE project.