Exploring the Nutraceutical Potential of Dried Pepper Capsicum annuum L. on Market from Altino in Abruzzo Region
Department of Pharmacy, University of Chieti-Pescara “G. d’Annunzio”, Via dei Vestini 31, 66100 Chieti, Italy
Department of Biology, Science Faculty, Selcuk University, 42005 Konya, Turkey
National Center for Drug Research and Evaluation, Italian National Institute of Health, Viale Regina Elena 299, 00161 Rome, Italy
Department of Medical, Oral and Biotechnological Sciences, “G. d’Annunzio” University Chieti-Pescara, Via dei Vestini 31, 66100 Chieti, Italy
Department of Pharmacy, University of Naples “Federico II”, Via D. Montesano 49, 80131 Naples, Italy
Department of Genetics and Bioengineering, Faculty of Engineering and Architecture, Kastamonu University, 3700 Kastamonu, Turkey
Agronomy Department, University of Florida—IFAS, 32611, Gainesville, FL 352, USA
Author to whom correspondence should be addressed.
Antioxidants 2020, 9(5), 400; https://doi.org/10.3390/antiox9050400
Received: 10 April 2020 / Revised: 30 April 2020 / Accepted: 3 May 2020 / Published: 8 May 2020
(This article belongs to the Special Issue Mediterranean Edible Plants: An Assessment of Their Antioxidant, Radical Scavenger Properties and Their Use As Super Foods, Nutraceuticals, Functional Foods)
Sweet pepper is a typical type of Capsicum annuum from Abruzzo region, recognized as a traditional and local product, traditionally cultivated in the town of Altino (Abruzzo region, Italy). The aim of this study is to compare the sweet type of peppers from Altino with the hot pepper cultivated in the same area, in order to delineate their different phytochemical and biological profiles in vitro and in vivo. In this study, we elucidated their phytochemical composition, fatty acids composition and phenolic/flavonoid contents in extracts. Then antioxidant and enzyme inhibition assays were performed to evaluate their biological properties, together with in vitro cell assay and in vivo anti-inflammatory activity. Microwave (1000 mg/mL) extract of hot pepper showed the best inhibition value on in vitro cell growth assay; in fact, the number of survived cells was about 20% and 40% for microwave and Soxhlet extracts, respectively. In vivo anti-inflammatory assay revealed good activity for both species, which, when associated with in vitro cell inhibition results, could explain the protective effect on human prostatic hyperplasia.