Abstract
Reactive oxygen species (ROS) is the cause of neurodegenerative disorders such as Lou Gehrig's disease, Parkinson's disease and Huntington's disease; one practical way to prevent and manage neurodegenerative diseases is through the eating of food rich in antioxidants (dietary means). In this study, the antioxidant and neuroprotective properties of aqueous extract of ripe and unripe Capsicum pubescens (popularly known as tree pepper) on different pro-oxidant induced lipid peroxidation in Rat's brain (in vitro) is been investigated. Aqueous extract of freshly harvested pepper was prepared, and the total phenol content, vitamin C, ferric reducing antioxidant property (FRAP) and Fe (II) chelating ability was determined. In addition, the ability of the extracts to protect the Rat's brain against some pro-oxidant FeSO{sub 4}, Sodium nitroprusside and Quinolinic acid - induced oxidative stress was also determined. The results of the study revealed that ripe Capsicum pubescens had a significantly higher (P<0.05) total phenol [ripe (113.7mg/100g), unripe (70.5mg/100g)] content and ferric reducing antioxidant property than the unripe pepper. However, there was no significant difference in the vitamin C [ripe (231.5{mu}g/g), unripe (224.4{mu}g/g)] content and Fe (II) chelating ability. Furthermore, the pepper extracts caused a significant decrease (P<0.05) in 25{mu}M Fe(II), 7{mu}M Sodium Nitroprusside and 1mM
More>>
Oboh, G;
[1]
. E-mail: goboh2001@yahoo.com;
[2]
Rocha, J B.T.
[3]
- Biochemistry Department, Federal University of Technology, Akure, Ondo State (Nigeria)
- Abdus Salam International Centre for Theoretical Physics, Trieste (Italy)
- Campus Universitario - Camobi, Santa Maria RS (Brazil)
Citation Formats
Oboh, G, . E-mail: goboh2001@yahoo.com, and Rocha, J B.T.
Water extractable phytochemicals from Capsicum pubescens (tree pepper) inhibit lipid peroxidation induced by different pro-oxidant agents in brain.
IAEA: N. p.,
2006.
Web.
Oboh, G, . E-mail: goboh2001@yahoo.com, & Rocha, J B.T.
Water extractable phytochemicals from Capsicum pubescens (tree pepper) inhibit lipid peroxidation induced by different pro-oxidant agents in brain.
IAEA.
Oboh, G, . E-mail: goboh2001@yahoo.com, and Rocha, J B.T.
2006.
"Water extractable phytochemicals from Capsicum pubescens (tree pepper) inhibit lipid peroxidation induced by different pro-oxidant agents in brain."
IAEA.
@misc{etde_20779703,
title = {Water extractable phytochemicals from Capsicum pubescens (tree pepper) inhibit lipid peroxidation induced by different pro-oxidant agents in brain}
author = {Oboh, G, . E-mail: goboh2001@yahoo.com, and Rocha, J B.T.}
abstractNote = {Reactive oxygen species (ROS) is the cause of neurodegenerative disorders such as Lou Gehrig's disease, Parkinson's disease and Huntington's disease; one practical way to prevent and manage neurodegenerative diseases is through the eating of food rich in antioxidants (dietary means). In this study, the antioxidant and neuroprotective properties of aqueous extract of ripe and unripe Capsicum pubescens (popularly known as tree pepper) on different pro-oxidant induced lipid peroxidation in Rat's brain (in vitro) is been investigated. Aqueous extract of freshly harvested pepper was prepared, and the total phenol content, vitamin C, ferric reducing antioxidant property (FRAP) and Fe (II) chelating ability was determined. In addition, the ability of the extracts to protect the Rat's brain against some pro-oxidant FeSO{sub 4}, Sodium nitroprusside and Quinolinic acid - induced oxidative stress was also determined. The results of the study revealed that ripe Capsicum pubescens had a significantly higher (P<0.05) total phenol [ripe (113.7mg/100g), unripe (70.5mg/100g)] content and ferric reducing antioxidant property than the unripe pepper. However, there was no significant difference in the vitamin C [ripe (231.5{mu}g/g), unripe (224.4{mu}g/g)] content and Fe (II) chelating ability. Furthermore, the pepper extracts caused a significant decrease (P<0.05) in 25{mu}M Fe(II), 7{mu}M Sodium Nitroprusside and 1mM Quinolinic acid induced lipid peroxidation in the Rat's brain in a dose-dependent manner. However, the ripe pepper inhibited MDA (Malondialdehyhide) production in the Rat's brain than the unripe pepper. Conversely, both extract did not significantly inhibit Fe (II)/H{sub 2}O{sub 2} induced decomposition of deoxyribose. Therefore, ripe and unripe Capsicum pubescens would inhibit lipid peroxidation in vitro. However, the ripe potent was a more potent inhibitor of lipid peroxidation, which is probably due to its higher vitamin C and phenol content, reducing power and Fe (II) chelating ability. (author)}
place = {IAEA}
year = {2006}
month = {Mar}
}
title = {Water extractable phytochemicals from Capsicum pubescens (tree pepper) inhibit lipid peroxidation induced by different pro-oxidant agents in brain}
author = {Oboh, G, . E-mail: goboh2001@yahoo.com, and Rocha, J B.T.}
abstractNote = {Reactive oxygen species (ROS) is the cause of neurodegenerative disorders such as Lou Gehrig's disease, Parkinson's disease and Huntington's disease; one practical way to prevent and manage neurodegenerative diseases is through the eating of food rich in antioxidants (dietary means). In this study, the antioxidant and neuroprotective properties of aqueous extract of ripe and unripe Capsicum pubescens (popularly known as tree pepper) on different pro-oxidant induced lipid peroxidation in Rat's brain (in vitro) is been investigated. Aqueous extract of freshly harvested pepper was prepared, and the total phenol content, vitamin C, ferric reducing antioxidant property (FRAP) and Fe (II) chelating ability was determined. In addition, the ability of the extracts to protect the Rat's brain against some pro-oxidant FeSO{sub 4}, Sodium nitroprusside and Quinolinic acid - induced oxidative stress was also determined. The results of the study revealed that ripe Capsicum pubescens had a significantly higher (P<0.05) total phenol [ripe (113.7mg/100g), unripe (70.5mg/100g)] content and ferric reducing antioxidant property than the unripe pepper. However, there was no significant difference in the vitamin C [ripe (231.5{mu}g/g), unripe (224.4{mu}g/g)] content and Fe (II) chelating ability. Furthermore, the pepper extracts caused a significant decrease (P<0.05) in 25{mu}M Fe(II), 7{mu}M Sodium Nitroprusside and 1mM Quinolinic acid induced lipid peroxidation in the Rat's brain in a dose-dependent manner. However, the ripe pepper inhibited MDA (Malondialdehyhide) production in the Rat's brain than the unripe pepper. Conversely, both extract did not significantly inhibit Fe (II)/H{sub 2}O{sub 2} induced decomposition of deoxyribose. Therefore, ripe and unripe Capsicum pubescens would inhibit lipid peroxidation in vitro. However, the ripe potent was a more potent inhibitor of lipid peroxidation, which is probably due to its higher vitamin C and phenol content, reducing power and Fe (II) chelating ability. (author)}
place = {IAEA}
year = {2006}
month = {Mar}
}