| Yazarlar |
Alice Della Valle
|
|
Marilisa Pia Dimmito
|
|
Gökhan Zengin
Selçuk Üniversitesi, Türkiye |
|
Stefano Pieretti
|
|
Adriano Mollica
|
|
Marcello Locatelli
|
|
Angelo Cichelli
|
|
Ettore Novellino
|
|
Gunes Ak
|
|
Serife Yerlikaya
|
Prof. Dr. Mehmet Cengiz BALOĞLU
Kastamonu Üniversitesi, Türkiye |
Prof. Dr. Yasemin ÇELİK ALTUNOĞLU
Kastamonu Üniversitesi, Türkiye |
|
Azzurra Stefanucci
|
| Özet |
| Sweet pepper is a typical type of Capsicum annuum from Abruzzo region, recognized as a traditional and local product, traditionally cultivated in the town of Altino (Abruzzo region, Italy). The aim of this study is to compare the sweet type of peppers from Altino with the hot pepper cultivated in the same area, in order to delineate their different phytochemical and biological profiles in vitro and in vivo. In this study, we elucidated their phytochemical composition, fatty acids composition and phenolic/flavonoid contents in extracts. Then antioxidant and enzyme inhibition assays were performed to evaluate their biological properties, together with in vitro cell assay and in vivo anti-inflammatory activity. Microwave (1000 mg/mL) extract of hot pepper showed the best inhibition value on in vitro cell growth assay; in fact, the number of survived cells was about 20% and 40% for microwave and Soxhlet extracts, respectively. In vivo anti-inflammatory assay revealed good activity for both species, which, when associated with in vitro cell inhibition results, could explain the protective effect on human prostatic hyperplasia. |
| Anahtar Kelimeler |
| Capsicum annuum | Chemical composition | Functional ingredients | Nutraceuticals |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayımlanan tam makale |
| Dergi Adı | Antioxidants |
| Dergi ISSN | - |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Makale Dili | İngilizce |
| Basım Tarihi | 05-2020 |
| Cilt No | 9 |
| Sayı | 5 |
| Doi Numarası | 10.3390/antiox9050400 |
| Atıf Sayıları | |
| SCOPUS | 48 |
| Google Scholar | 53 |
