Abstract Title:

amylase andglucosidase enzyme inhibition and antioxidant activity by capsaicin and piperine fromandfruits.

Abstract Source:

J Environ Sci Health B. 2021 Jan 4:1-10. Epub 2021 Jan 4. PMID: 33397190

Abstract Author(s):

Elisa Magaña-Barajas, Génesis V Buitimea-Cantúa, Alejandro Hernández-Morales, Vianey Del Rocio Torres-Pelayo, Juan Vázquez-Martínez, Nydia E Buitimea-Cantúa

Article Affiliation:

Elisa Magaña-Barajas


In the present study,amylase andglucosidase inhibitory effect and antioxidant activity of capsaicin and piperine from the ethanolic extract of(EECch) and(EEPn) fruits were investigated. Results revealed that EECch exhibited the highest phenolic (154 mg GAE/100 g of tissue) and flavonoid content (75 mg RtE/100 g of tissue) in comparison with EEPn. The predominant compound detected in EECch and EEPn by GC-EIMS analysis was the capsaicin and piperine, respectively. The capsaicin and piperine showed the highestamylase andglucosidase inhibitory effect and antioxidant activity rather than extracts. The EEPn (IC= 216 µg/mL) and piperine (IC= 105 µg/mL) present a highestamylase inhibitory effect, while the EECch (IC= 225 µg/mL) and capsaicin (IC= 117 µg/mL) showed highest anti-glucosidase activity. Molecular docking established that capsaicin and piperine bind at theglucosidase andamylase through hydrophobic interactions, hydrogen bond, and charge interactions with amino acid residues. The enzyme inhibitory activity and antioxidant properties exhibited by EECch and EEPn could be attributed to the capsaicin and piperine content and other compounds present such as phenolic compounds and flavonoids. These fruits are potential sources of natural antioxidant agents andα-amylase and α-glucosidase inhibitors.

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