文章基本信息

标题：Water Extractable Phytochemicals from Peppers (<i>Capsicum</i> spp.) Inhibit Acetylcholinesterase and Butyrylcholinesterase Activities and Prooxidants Induced Lipid Peroxidation in Rat Brain <i>In Vitro</i>
本地全文：下载
作者：Omodesola O. Ogunruku ; Ganiyu Oboh ; Ayokunle O. Ademosun 等
期刊名称：International Journal of Food Science
电子版ISSN：2314-5765
出版年度：2014
卷号：2014
DOI：10.1155/2014/605618
出版社：Hindawi Publishing Corporation
摘要：Background. This study sought to investigate antioxidant capacity of aqueous extracts of two pepper varieties (Capsicum annuum var. accuminatum (SM) and Capsicum chinense (RO)) and their inhibitory effect on acetylcholinesterase and butyrylcholinesterase activities. Methods. The antioxidant capacity of the peppers was evaluated by the 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging ability and ferric reducing antioxidant property. The inhibition of prooxidant induced lipid peroxidation and cholinesterase activities in rat brain homogenates was also evaluated. Results. There was no significant difference () in the total phenol contents of the unripe and ripe Capsicum spp. extracts. Ripe and unripe SM samples had significantly higher () ABTS scavenging ability than RO samples, while the ripe fruits had significantly higher () ferric reducing properties in the varieties. Furthermore, the extracts inhibited Fe2