The chili pepper (Capsicum annuum L.) is a food source that is rich in flavonoids such as luteolin and apigenin. Flavonoids are known to have anti-inflammatory and antioxidant activities; however, studies on the flavonoids composition identified and the anti-inflammatory and antioxidant effects in pepper leaves (PL) and fruits (PF) are insufficient. In the present study, we investigated the antioxidant and anti-inflammatory effects in vitro, and the flavonoids contents of the PL and PF. Pepper extracts showed radical scavenging activities and ameliorated the lipopolysaccharide (LPS)-stimulated inflammatory response by decreasing nitric oxide production and interluekin-6 and tumor necrosis factor alpha levels in RAW 264.7 cells, with more effective activities noted for PL than for PF. Furthermore, PL extracts markedly inhibited the LPS-induced production of reactive oxygen species accumulation. The flavonoid profile and content of pepper were dependent on the part, with PL showing higher total flavonoids than PF. In particular, the content of luteolin glycosides in PL was twice that in PF. Thus, PL may be useful to prevent oxidative stress and inflammation-related diseases.

中文翻译：

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与辣椒中黄酮类成分的抗氧化和抗炎活性

辣椒（辣椒）L.）是富含类黄酮（例如木犀草素和芹菜素）的食物来源。已知类黄酮具有抗炎和抗氧化的活性。然而，关于胡椒类（PL）和果实（PF）中类黄酮成分以及抗炎和抗氧化作用的研究尚不充分。在本研究中，我们研究了体外的抗氧化和抗炎作用，以及PL和PF中的类黄酮含量。辣椒提取物显示出自由基清除活性，并通过降低RAW 264.7细胞中的一氧化氮生成量和白介素6和肿瘤坏死因子α水平，减轻了脂多糖（LPS）刺激的炎症反应，其中PL的活性比PF的有效。此外，PL提取物显着抑制LPS诱导的活性氧物质积累的产生。辣椒的类黄酮含量和含量取决于部位，PL显示的总黄酮含量高于PF。特别地，PL中木犀草素糖苷的含量是PF中的两倍。因此，PL可用于预防氧化应激和与炎症相关的疾病。