Comparative study on antioxidant and anti inflammatory properties of three colored varieties of Capsicum annuum

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Year 2012 Vol 1 Issue 3
Document Type : SHORT COMMUNICATION
¹Vatsalya Krupa Khabade1 ² Nanda Belakere Lakshmeesh ³, Sangita Roy1*
¹1Department of Biochemistry, The Oxford College of Science, Bangalore,Karnataka
²Government Science College, Mandya, Karnataka
³1Department of Biochemistry, The Oxford College of Science, Bangalore,Karnataka
Abstract
The current study reviews the correlation between the three Indian, coloured capsicum species, the green, yellow and red varieties (colour depends on time of harvest and degree of ripening) with respect to their antioxidant/anti inflammatory propertie

s:This was achieved by screening of aqueous plant extracts for antioxidant properties like total phenolic content, reducing power assay and 2,2 diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. The anti-inflammatory activity is assessed by inhibiting Soyal ipoxygenase enzyme (LOX)
the green capsicum extract showed greater phenolic content (3.2985±0.1004), reducing power (0.243 nm), DPPH scavenging effect (92.26%) and LOX % inhibition (46.12 %)compared to yellow and red extracts.:Result thus suggests that green capsicum is a potential source of useful natural antioxidants and anti-inflammatory agent as well when compared with the other varieties.
Keywords
antioxidant, anti inflammation, LOX, pigments, capsicum annuum.
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