Antioxidant and Anti-Inflammatory Activities in Relation to the Flavonoids Composition of Pepper (<i>Capsicum annuum</i> L.)
The chili pepper (<i>Capsicum annuum</i> L.) is a food source that is rich in flavonoids such as luteolin and apigenin. Flavonoids are known to have anti-inflammatory and antioxidant activities; however, studies on the flavonoids composition identified and the anti-inflammatory and antio...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-10-01
|
| Series: | Antioxidants |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3921/9/10/986 |
| _version_ | 1827704415390269440 |
|---|---|
| author | Soo-Yeon Cho Heon-Woong Kim Min-Ki Lee Hyeon-Jung Kim Jung-Bong Kim Jeong-Sook Choe Young-Min Lee Hwan-Hee Jang |
| author_facet | Soo-Yeon Cho Heon-Woong Kim Min-Ki Lee Hyeon-Jung Kim Jung-Bong Kim Jeong-Sook Choe Young-Min Lee Hwan-Hee Jang |
| author_sort | Soo-Yeon Cho |
| collection | DOAJ |
| description | The chili pepper (<i>Capsicum annuum</i> L.) is a food source that is rich in flavonoids such as luteolin and apigenin. Flavonoids are known to have anti-inflammatory and antioxidant activities; however, studies on the flavonoids composition identified and the anti-inflammatory and antioxidant effects in pepper leaves (PL) and fruits (PF) are insufficient. In the present study, we investigated the antioxidant and anti-inflammatory effects in vitro, and the flavonoids contents of the PL and PF. Pepper extracts showed radical scavenging activities and ameliorated the lipopolysaccharide (LPS)-stimulated inflammatory response by decreasing nitric oxide production and interluekin-6 and tumor necrosis factor alpha levels in RAW 264.7 cells, with more effective activities noted for PL than for PF. Furthermore, PL extracts markedly inhibited the LPS-induced production of reactive oxygen species accumulation. The flavonoid profile and content of pepper were dependent on the part, with PL showing higher total flavonoids than PF. In particular, the content of luteolin glycosides in PL was twice that in PF. Thus, PL may be useful to prevent oxidative stress and inflammation-related diseases. |
| first_indexed | 2024-03-10T15:39:20Z |
| format | Article |
| id | doaj.art-43f796f41ad54ab8816a8f6566f5ca68 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-10T15:39:20Z |
| publishDate | 2020-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-43f796f41ad54ab8816a8f6566f5ca682023-11-20T16:57:17ZengMDPI AGAntioxidants2076-39212020-10-0191098610.3390/antiox9100986Antioxidant and Anti-Inflammatory Activities in Relation to the Flavonoids Composition of Pepper (<i>Capsicum annuum</i> L.)Soo-Yeon Cho0Heon-Woong Kim1Min-Ki Lee2Hyeon-Jung Kim3Jung-Bong Kim4Jeong-Sook Choe5Young-Min Lee6Hwan-Hee Jang7Functional Food Division, National Institute of Agricultural Sciences, Rural Development Administration, Wanju 55365, KoreaFunctional Food Division, National Institute of Agricultural Sciences, Rural Development Administration, Wanju 55365, KoreaFunctional Food Division, National Institute of Agricultural Sciences, Rural Development Administration, Wanju 55365, KoreaFunctional Food Division, National Institute of Agricultural Sciences, Rural Development Administration, Wanju 55365, KoreaFunctional Food Division, National Institute of Agricultural Sciences, Rural Development Administration, Wanju 55365, KoreaFunctional Food Division, National Institute of Agricultural Sciences, Rural Development Administration, Wanju 55365, KoreaDivision of Applied Food System, Major of Food and Nutrition, Seoul Women’s University, Seoul 01797, KoreaFunctional Food Division, National Institute of Agricultural Sciences, Rural Development Administration, Wanju 55365, KoreaThe chili pepper (<i>Capsicum annuum</i> L.) is a food source that is rich in flavonoids such as luteolin and apigenin. Flavonoids are known to have anti-inflammatory and antioxidant activities; however, studies on the flavonoids composition identified and the anti-inflammatory and antioxidant effects in pepper leaves (PL) and fruits (PF) are insufficient. In the present study, we investigated the antioxidant and anti-inflammatory effects in vitro, and the flavonoids contents of the PL and PF. Pepper extracts showed radical scavenging activities and ameliorated the lipopolysaccharide (LPS)-stimulated inflammatory response by decreasing nitric oxide production and interluekin-6 and tumor necrosis factor alpha levels in RAW 264.7 cells, with more effective activities noted for PL than for PF. Furthermore, PL extracts markedly inhibited the LPS-induced production of reactive oxygen species accumulation. The flavonoid profile and content of pepper were dependent on the part, with PL showing higher total flavonoids than PF. In particular, the content of luteolin glycosides in PL was twice that in PF. Thus, PL may be useful to prevent oxidative stress and inflammation-related diseases.https://www.mdpi.com/2076-3921/9/10/986pepper leafpepper fruitluteolinreactive oxygen species |
| spellingShingle | Soo-Yeon Cho Heon-Woong Kim Min-Ki Lee Hyeon-Jung Kim Jung-Bong Kim Jeong-Sook Choe Young-Min Lee Hwan-Hee Jang Antioxidant and Anti-Inflammatory Activities in Relation to the Flavonoids Composition of Pepper (<i>Capsicum annuum</i> L.) Antioxidants pepper leaf pepper fruit luteolin reactive oxygen species |
| title | Antioxidant and Anti-Inflammatory Activities in Relation to the Flavonoids Composition of Pepper (<i>Capsicum annuum</i> L.) |
| title_full | Antioxidant and Anti-Inflammatory Activities in Relation to the Flavonoids Composition of Pepper (<i>Capsicum annuum</i> L.) |
| title_fullStr | Antioxidant and Anti-Inflammatory Activities in Relation to the Flavonoids Composition of Pepper (<i>Capsicum annuum</i> L.) |
| title_full_unstemmed | Antioxidant and Anti-Inflammatory Activities in Relation to the Flavonoids Composition of Pepper (<i>Capsicum annuum</i> L.) |
| title_short | Antioxidant and Anti-Inflammatory Activities in Relation to the Flavonoids Composition of Pepper (<i>Capsicum annuum</i> L.) |
| title_sort | antioxidant and anti inflammatory activities in relation to the flavonoids composition of pepper i capsicum annuum i l |
| topic | pepper leaf pepper fruit luteolin reactive oxygen species |
| url | https://www.mdpi.com/2076-3921/9/10/986 |
| work_keys_str_mv | AT sooyeoncho antioxidantandantiinflammatoryactivitiesinrelationtotheflavonoidscompositionofpeppericapsicumannuumil AT heonwoongkim antioxidantandantiinflammatoryactivitiesinrelationtotheflavonoidscompositionofpeppericapsicumannuumil AT minkilee antioxidantandantiinflammatoryactivitiesinrelationtotheflavonoidscompositionofpeppericapsicumannuumil AT hyeonjungkim antioxidantandantiinflammatoryactivitiesinrelationtotheflavonoidscompositionofpeppericapsicumannuumil AT jungbongkim antioxidantandantiinflammatoryactivitiesinrelationtotheflavonoidscompositionofpeppericapsicumannuumil AT jeongsookchoe antioxidantandantiinflammatoryactivitiesinrelationtotheflavonoidscompositionofpeppericapsicumannuumil AT youngminlee antioxidantandantiinflammatoryactivitiesinrelationtotheflavonoidscompositionofpeppericapsicumannuumil AT hwanheejang antioxidantandantiinflammatoryactivitiesinrelationtotheflavonoidscompositionofpeppericapsicumannuumil |