NDLI: Hot Pepper (Capsicum spp.) protects brain from sodium nitroprusside- and quinolinic acid-induced oxidative stress in vitro.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Oboh, G. Rocha, J. B. T.
Description	Country affiliation: Nigeria Author Affiliation: Oboh G ( Biochemistry Department, Federal University of Technology, Akure, Ondo State, Nigeria. goboh2001@yahoo.com)
Abstract	One practical way through which free radical-mediated neurodegenerative diseases could be prevented is through the consumption of food rich in antioxidants. The ability of aqueous extracts of ripe and unripe Capsicum annum, Tepin (CAT) and Capsicum chinese, Habanero (CCH) to prevent lipid peroxidation induced by sodium nitroprusside and quinolinic acid in rat brain in vitro is assessed in this study. The aqueous extract of the peppers were prepared (1 g/20 mL). Incubating rat brain homogenates with pro-oxidant (7 microM sodium nitroprusside [222.5%] and 1 mM quinolinic acid [217.4%]) caused a significant increase (P < .05) in lipid peroxidation in rat brain homogenates. However, the aqueous extract of the peppers (4.2-16.8 mg/mL) caused a significant decrease (P < .05) in the lipid peroxidation in a dose-dependent manner. However, unripe CAT (92.5-55.2%) caused the highest inhibition of sodium nitroprusside-induced lipid peroxidation, while unripe CCH caused the least inhibition (161.0-102.1%). Furthermore, unripe CAT and CCH peppers had a significantly higher (P < .05) inhibitory effect on quinolinic acid-induced lipid peroxidation in rat brain than the ripe pepper (CAT and CCH). Therefore, the protection of the brain tissues by hot pepper depends on the total phenol content in sodium nitroprusside-induced lipid peroxidation, while ripening would reduce the protective properties of hot pepper against quinolinic acid-induced lipid peroxidation. However, unripe CAT has the highest protective properties against sodium nitroprusside- and quinolinic acid-induced lipid peroxidation in rat brain.
File Format	HTM / HTML
ISSN	1096620X
Issue Number	2
Volume Number	11
e-ISSN	15577600
Journal	Journal of Medicinal Food
Language	English
Publisher	Mary Ann Liebert, Inc.
Publisher Date	2008-06-01
Publisher Place	United States
Access Restriction	Subscribed
Subject Keyword	Discipline Nutritional Sciences Brain Metabolism Capsicum Chemistry Nitroprusside Pharmacology Oxidative Stress Drug Effects Plant Extracts Quinolinic Acid Animals Ascorbic Acid Analysis Fruit Growth & Development Lipid Peroxidation Phenols Rats Rats, Wistar Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Nutrition and Dietetics Medicine

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