Study: Capsicum May Help in Control of Diabetes and Obesity
23 Apr 2015 --- A study, published online in natural Products Research, has revealed that bell peppers (or capsicum) could have a positive effect in the control of diabetes and of obesity.
Scientists at the CSIR- Indian Institute of Chemical Technology (IICT) analysed green, yellow and red bell peppers for their anti-hyperglycaemic and anti-hyperlipidemic effect and found encouraging results.
They studied the impact of the capsicum on nutrition digestive enzymes—carbohydrate cleaving enzyme alpha-glucosidase and lipid-slicing enzyme pancreatic lipase. Normally, carbohydrates are broken down into disaccharides and ultimately into glucose by the activity of alpha-glucosidase enzyme present in the intestinal wall while pancreatic lipase converts lipid into fatty acids.
The scientists found that yellow and red bell peppers slowed down digestion of carbohydrates and lipids. It was found that yellow capsicum significantly inhibited the activity of alpha-glucosidase and lipase enzyme as compared to green capsicum. The inhibition was almost double than that of green capsicum, said lead author and Senior Principal Scientist, Dr Ashok Kumar Tiwari.
He said that once the digestion of carbohydrates and lipids get slow down, the concentration of glucose and lipids in the blood would be less and as a result the chances of developing hyperglycaemia and hyperlipidemia would be reduced.
