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- Title
In Vitro Studies of Fermented Korean Chung-Yang Hot Pepper Phenolics as Inhibitors of Key Enzymes Relevant to Hypertension and Diabetes.
- Authors
Yeon, Su-Jung; Kim, Ji-Han; Cho, Won-Young; Kim, Soo-Ki; Seo, Han Geuk; Lee, Chi-Ho
- Abstract
This study was investigated to evaluate the antioxidant activity, the angiotensin I-converting enzyme (ACE) inhibition effect, and the α-amylase and α-glucosidase inhibition activities of hot pepper water extracts both before and after their fermentation. The fermented pepper water extract (FP) showed significantly higher total phenol content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical inhibition effect, metal chelating activity and ACE inhibition activity compared to the non-fermented raw pepper water extract (RP) (p < 0.05). Meanwhile, the FP showed lower α-amylase and higher α-glucosidase inhibitory activities, but the RP showed similar levels of α-amylase and α-glucosidase inhibitory activities. Taken together, these results suggested that fermented pepper extract using water should be expected to have potentially inhibitory effects against both hyperglycemia and hypertension.
- Subjects
HOT peppers; ANGIOTENSIN I; ENZYME inhibitors; PHENOLS; HOT water; HYPERTENSION
- Publication
Foods, 2019, Vol 8, Issue 10, p498
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods8100498