สืบค้นงานวิจัย
The α-glucosidase and α-amylase inhibitory activity from different chili pepper extracts
Watcharachaisoponsiri T. - ไม่ระบุหน่วยงาน
ชื่อเรื่อง (EN): The α-glucosidase and α-amylase inhibitory activity from different chili pepper extracts
ผู้แต่ง / หัวหน้าโครงการ (EN): Watcharachaisoponsiri T.
บทคัดย่อ (EN): Diabetes is nowadays one of the leading causes of death among all health problems. Control of some key enzymes involving in starch degradation is considered a model pathway for new drug discovery for treatment/prevention of diabetes. Chili peppers have been demonstrated the ability to control diabetes through inactivation of α-glucosidase and α-amylase, the key enzymes that hydrolyze polysaccharide into glucose. The purpose of this experiment was to compare α-glucosidase and α-amylase inhibitory activities of different commercially available chili peppers in Thailand, including 'Yellow pepper', 'Bird chili', 'Green pepper', 'Cayenne Pepper', 'Red Chinda pepper', 'Green Chinda pepper', 'Young pepper', 'Chili Spur pepper' and 'Sweet pepper'. As results, 70% (v/v) aqueous ethanolic extracted chili peppers (5 mg/mL) exhibited anti-α-glucosidase activities within the range of 23-66% inhibition with Sweet pepper and Cayenne Pepper providing the highest and the lowest inhibitory activities, respectively. On the other hand, all chili peppers exhibited anti-α-amylase activities within the range of 27-58% inhibition with Green Chinda pepper and Sweet pepper providing the highest and the lowest inhibitory activities, respectively. Both enzyme inhibitions were dose-dependent, in which the inhibition was elevated as increasing concentration of chili pepper extract. Besides, these enzyme inhibitions were independent to fruit maturity but instead chili pepper species. Thus, chili peppers might be potential sources of natural products against diabetes and obesity through inhibition of α-glucosidase and α-amylase for future development of functional food, nutraceuticals or dietary supplement.
บทคัดย่อ: ไม่พบข้อมูลจากหน่วยงานต้นทาง
ภาษา (EN): en
เอกสารแนบ (EN): https://www.scopus.com/inward/record.uri?eid=2-s2.0-84977569436&partnerID=40&md5=b11da7af414d66e449857c88389a16de
เผยแพร่โดย (EN): มหาวิทยาลัยมหิดล
คำสำคัญ (EN): α-amylase
เจ้าของลิขสิทธิ์ (EN): มหาวิทยาลัยมหิดล
หากไม่พบเอกสารฉบับเต็ม (Full Text) โปรดติดต่อหน่วยงานเจ้าของข้อมูล

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Watcharachaisoponsiri T.. "The α-glucosidase and α-amylase inhibitory activity from different chili pepper extracts". ไม่ระบุหน่วยงาน. ม.ป.ป.

Watcharachaisoponsiri T.. "The α-glucosidase and α-amylase inhibitory activity from different chili pepper extracts". ไม่ระบุหน่วยงาน. ม.ป.ป.. Print.



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The α-glucosidase and α-amylase inhibitory activity from different chili pepper extracts
Watcharachaisoponsiri T.
มหาวิทยาลัยมหิดล
ไม่ระบุวันที่เผยแพร่
Anti-cholinesterase inhibitory activities of different varieties of chili peppers extracts Evaluation of α-glucosidase inhibitory assay using different sub-classes of flavonoids Antioxidant, cytotoxic and á-glucosidase inhibitory activities of compounds isolated from the twig extracts of maclura fruticosa Antioxidant activity and phenolic contents of extracts from the leaves of Acanthopanax trifoliatus harvested in different seasons Activity of vetiver extracts and essential oil against Meloidogyne incognita Origin of aromatase inhibitory activity via proteochemometric modeling Aromatase inhibitory activity of 1,4-naphthoquinone derivatives and QSAR study Towards understanding aromatase inhibitory activity via QSAR modeling Prediction of aromatase inhibitory activity using the efficient linear method (ELM) The in vitro anthelmintic activity of the ethanol leaf extracts of Terminalia catappa L. On Fasciola gigantica
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