Hot Pepper Investigatory

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1.1 Description Common name: pepper, chili, chile, aji, paprika and capsicum Species: Capsicum annuum Family: Solanaceae Origin: Mexico & central America Hot peppers: forms of three species with pungent fruits are cultivated in the tropics. The terminology is very involved. C. frutescens L. tabasco, chili, goat or spur pepper. Physical characteristics: A perennial with small, erect, tapering fruits often two or three together at a node; the fruits of moat varieties are red, of some yellow or even black. Sensory characteristics: It is used to provide the pungency or “heat” of the regional food. (Hutton, 2003) Nutritional profile of hot pepper and its significance to human health: Hot pepper includes water, fixed (fatty) oils, steam-volatile…show more content…
The total phenolic and capsaicin content in red pepper extract were examineted. Anti-hyperglycemia relevant in vitro α-glucosidase inhibitory activity correlated strongly to the antioxidant activity measured by the 1, 1-diphenyl-2-picrylhydrazyl method. The high phenolic and capsaicin content-containing red pepper stalk was found to have strong α-amylase and strong α-glucosidase inhibitory effects. The pericarp and placenta had high angiotensin I-converting enzyme ( ACE) inhibitory activity and also had good α-glucosidase inhibitory profiles. Inhibition of these enzymes provides a strong biochemical basis for the management of type 2 diabetes by controlling glucose absorption and reducing associated hypertension, respectively. Practical Applications The inhibitory effect on key enzymes relevant for hyperglycemia (α-glucosidase and α-amylase) and hypertension ( ACE) of the red pepper pericarp, placenta and stalk was investigated in this study. The in vitro inhibitory activities of α-amylase, α-glucosidase and ACE provide a strong biochemical rationale for further in vivo studies for type 2 diabetes through the control of glucose absorption and for the reduction of the associated hypertension. Furthermore, red pepper stalk, which has always been…show more content…
It is also called khash khash (Arabic), mekon (Armenian), affugoch (Assamese), posto (Bengali), bhainzi (Burmese), yeung shuk huk, ying shu ciao (Cantonese, Mandarin), slaapbol (Dutch), khash-khash (Farsi), pavot somnifere (French), mohn (German), paparouna (Greek), pereg (Hebrew), khas-khas (Hindi, Gujerati, Marathi, Urdu), mak (Hungarian), papavero (Italian), keshi (Japanese), za zang (Laotian), biji kas kas (Malaysian, Indonesian), kasha kasha (Malayalam), papoula (Portuguese), post (Punjabi), mak snotvornyj (Russian), ababa, adormidera, semilla de amapola (Spanish), vallmo (Swedish, Norwegian), kasa kasa (Tamil, Telegu), ton fin (Thai), hashas tahume (Turkish), and cay chuoc phyen (Vitenamese). (Allen,

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