EVALUATION OF PEPPER (CAPSICUM ANNUUM) FOR MANAGEMENT OF DIABETES AND HYPERTENSION

Abstract

Natural α-amylase and α-glucosidase inhibitors from food-grade plants offer an attractive strategy to control postprandial hyperglycemia for type 2 diabetes management. Concurrently associated macrovascular complication of hypertension can be managed by similar extracts by inhibition of angiotensin I-converting enzyme (ACE ). In this study, nine types of pepper were investigated for inhibitory activity against said enzymes. Several pepper extracts had high α-glucosidase inhibitory activity, which was not correlated to total phenolic content and free radical scavenging-linked antioxidant activity. Select extracts such as Green pepper and Long hot pepper had less or no inhibitory effect on the α-amylase activity, which indicates the potential for reduced side effects. Among various water extracts, Yellow, Cubanelle and Red pepper had the highest ACE inhibitory activity. Therefore, combinations of pepper could be screened for dietary management of type 2 diabetes, associated hypertension and microvascular complications linked to oxidative dysfunction, and provide the basis for clinical studies.