Influence of ripening stage on health benefits properties of Capsicum annuum var. acuminatum L.: In vitro studies

In the present study the in vitro hypoglycemic and anti-acetylcholinesterase activities of hot pepper fruits (Capsicum annuum var. acuminatum L.) at different ripening stages were investigated. The mature, green-stage fruits had the highest activity against alpha-amylase and alpha-glucosidase with 50% inhibitory concentration (IC50) values of 55.88 and 76.11 mu g/mL, respectively, while C. annuum var. acuminatum in the prematurity green stage exhibited the highest acetylcholinesterase inhibition property (IC50 = 84.30 mu g/mL), using the Ellman method. This study highlights the biochemical rationale for chemopreventive significance in health benefits when consuming this variety of pepper.