Water Extractable Phytochemicals from Peppers (Capsicum spp.) Inhibit Acetylcholinesterase and Butyrylcholinesterase Activities and Prooxidants Induced Lipid Peroxidation in Rat Brain In Vitro

Background. This study sought to investigate antioxidant capacity of aqueous extracts of two pepper varieties (Capsicum annuum var. accuminatum (SM) and Capsicum chinense (RO)) and their inhibitory effect on acetylcholinesterase and butyrylcholinesterase activities. Methods. The antioxidant capacity...

Täydet tiedot

Tallennettuna:
Bibliografiset tiedot
Julkaisussa:Int J Food Sci
Päätekijät: Ogunruku, Omodesola O., Oboh, Ganiyu, Ademosun, Ayokunle O.
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: Hindawi Publishing Corporation 2014
Aiheet:
Research Article
Linkit:https://ncbi.nlm.nih.gov/pmc/articles/PMC4745546/
https://ncbi.nlm.nih.gov/pubmed/26904640
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2014/605618
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