ABSTRACT

 Capsaicin, a major component of Capsicum annuum, is the ingredient that gives pepper its ‘chili’ taste. It is a phenolic compound of the alkaloid line, which operates on the adrenal medulla to promote energy metabolism to create antioxidant, pain-relieving, anticancer and anti-inflammation effects. There have been many studies on the effects of capsaicin on lipid metabolism; however, there is lack of sufficient data on its antidiabetic effect. The present study investigated the effect of capsaicin on alpha amylase, glucosidase and pancreatic inhibition and their mode of inhibition as well as protein glycation inhibition known as a major parameter characterizing secondary complications of diabetes. The results showed that capsaicin suppressed the intensity of the fluorescent advanced glycation products (AGE) in a concentration dependent manner though considered lower as compared to aminoguanidine a standard drug use to inhibit protein glycation. Capsaicin (50 pg/mL; 74.8%) was able to inhibit alpha amylase comparable to the standard acarbose at 12.5 pg/mL (78%) in an uncompetitive manner. The compound exhibited a promising alpha-glucosidase inhibitory effect with increasing concentrations similar to the standard acarbose in a mixed competitive manner as mode of inhibition. Similarly, capsaicin showed a moderate inhibition of pancreatic lipase at a physiological relevant concentration in an uncompetitive manner. Here, we have showed that capsaicin is a potential compound that could be developed therapeutically in the treatment of diabetes mellitus.