- Tytuł:
- Evaluation of cytotoxicity of sodium benzoate and fresh and boiled green chili pepper (Capsicum annuum L.) on human red blood cells
- Autorzy:
-
Kopczyńska, Klaudia
Król, Katarzyna
Ponder, Alicja
Hallmann, Ewelina
Erniati, Erni
Rungkat, Franziska Zakaria - Powiązania:
- https://bibliotekanauki.pl/articles/1162723.pdf
- Data publikacji:
- 2018
- Wydawca:
- Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
- Tematy:
-
Capsicum annuum
antioxidant
cytotoxicity
extracts
green chili pepper
red blood cells
toxicity test - Opis:
- Peppers (Capsicum spp.) are a rich source of different bioactive compounds with potential health-promoting properties. Pepper fruits have numerous uses in culinary preparations that make this one of the most important vegetables and spices. This study investigated the evaluate the antioxidant activity of green chili pepper extracts on human red blood cells by comparison of different extraction method and treatments. Two solvents (water and methanol) was used to extract from green pepper compounds (fresh and after boiling process). The cytotoxic effect of sodium benzoate and fresh and boiled green chili pepper on human red blood cells was investigated. The obtained results show the protective effect of the extract from hot chili peppers on the negative effect of sodium benzoate. This effect was significantly dependent (p<0.05) on the type of source (fresh or boiled), not on the concentration of extract. Used type of solvent had statistical significant matter in C3 concentration of fresh vegetable. The highest protection gave fresh chili pepper extract.
- Źródło:
-
World Scientific News; 2018, 110; 1-12
2392-2192 - Pojawia się w:
- World Scientific News
- Dostawca treści:
- Biblioteka Nauki
Artykuł