In Vitro and In Vivo α-Glucosidase and α-Amylase Inhibitory Effects of the Water Extract of Leaves of Pepper (Capcicum Annuum L. Cultivar Dangjo) and the Active Constituent Luteolin 7-O-Glucoside

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• 作者：Mi-Sung Park ; Ya Xin Zhu ; Hyun-Ock Pae and Seong Hoon Park
• 刊名：Journal of Food Biochemistry
• 出版年：2016
• 出版时间：October 2016
• 年：2016
• 卷：40
• 期：5
• 页码：696-703
• 全文大小：577K
• ISSN：1745-4514

文摘

This study was conducted to evaluate the in vitro and in vivo hypoglycemic potential of the water extract of pepper (Capcicum annuum L. cultivar Dangjo) leaves (WEPL) and the active constituent luteolin 7-O-glucoside (LG) isolated from WEPL. WEPL showed in vitro α-glucosidase and α-amylase inhibitory activity. LG also showed a similar α-glucosidase and α-amylase inhibitory activity, suggesting that the ability of WEPL to inhibit both enzymes may be due to the presence of LG and other polyphenols in WEPL. Supporting this observation, both WEPL and LG significantly reduced blood glucose levels in streptozocin-induced diabetic mice when challenged with oral administration of sucrose, but not after oral glucose challenge. Hence, inhibition of α-glucosidase and α-amylase may possibly be one of the mechanisms for WEPL and LG to exert hypoglycemic activity, indicating that pepper leaves may be considered as a potential candidate for the management of type 2 diabetes mellitus.