Chili pepper is reported to possess several beneficial properties due to its phytochemical components, mainly capsaicin. Indeed, several factors such as plant species, ripening stage and extraction method, as well as the consumption level are critical to assess the suitability of chili pepper as a nutritional supplement. The effects of Capsicum annuum L. cultivar Fiesta at two ripening stage have been evaluated in CD-1 mice by clinical biochemistry and oxidative status. Results showed that, at the dose reported by the European Commission as the mean daily consumption of capsaicin, C. annuum cultivar Fiesta extracts were well tolerated, independently from the ripening stage. Lowerlevels of LDH and CK were detected in treated animals, and such effect was more evident using the immature Fiesta. Besides that, no beneficial effect was seen in terms of antioxidant activity, by contrary, a non-significant increase of ROS production was observed.
|Titolo:||Effects of Total Extracts from Capsicum annuum L. Fruits at Two Different Stages of Ripening on Oxidative Status and Metabolic Profile in Mice|
|Data di pubblicazione:||2017|
|Appare nelle tipologie:||1.1 Articolo in rivista|