Author(s): Vanessa Fernandes, Anita D’lima, Vijay Kumar M, Jennifer Fernandes, Ronald Fernanandes

Email(s): fernandesj@nitte.edu.in

DOI: 10.5958/0974-360X.2019.00826.6   

Address: Vanessa Fernandes1, Anita D’lima1, Vijay Kumar M2, Jennifer Fernandes*2, Ronald Fernanandes2
1Department of Zoology, St. Aloysius College (Autonomous), Mangalore-575002
2Department of Pharmaceutical Chemistry, N.G.S.M. Institute of Pharmaceutical Sciences, Nitte (Deemed to be University), Paneer, Deralakatte, Mangalore-575018
*Corresponding Author

Published In:   Volume - 12,      Issue - 10,     Year - 2019


ABSTRACT:
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.


Cite this article:
Vanessa Fernandes, Anita D’lima, Vijay Kumar M, Jennifer Fernandes, Ronald Fernanandes. In vitro Antioxidant Properties of Indian Capsicum Species-A Comparative Study. Research J. Pharm. and Tech. 2019; 12(10):4785-4789. doi: 10.5958/0974-360X.2019.00826.6


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RNI: CHHENG00387/33/1/2008-TC                     
DOI: 10.5958/0974-360X 


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