In vitro Antioxidant Properties of Indian Capsicum Species-A Comparative Study
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Chilli peppers are used worldwide in foods for their pungent flavour, aroma, and to prolong food spoilage. chillies has been used as food, spice and household medicine for several common problems such as high cholesterol, high blood pressure, joint pain, skin problem, and used as carminative, appetizer, stomachic, beverages, relief of pain in neuropathy and counter irritant in treatment of rheumatism, lumbago. While it's biological function is to repel herbivores animals and fungi. An increasingly wide range of potential applications has increased interest in capsaicin. Especially compelling are the promising results of medical studies showing possible beneficial effects in many diseases. The present work was aimed to evaluate the comparative in vitro antioxidant activity of the aqueous and ethanolic extracts of four types of chillies viz; guntur, round, byadgi and kashmiri chillies by DPPH assay, super oxide radical scavenging activity and total antioxidant capacity and the results were compared with standard drug.
Antioxidant activity, DPPH, capsaicin, solanaceae, ascorbic acid, gallic acid.