Analysis of the Chemical, Antioxidant, and Anti-Inflammatory Properties of Pink Pepper (Schinus molle L.).

Min Jeong Kim,Sung Keun Jung,Youngjae Shin,Dae Won Kim,Young-Jun Kim,Ju Gyeong Kim

doi:10.3390/antiox10071062

Abstract

Here, we compared the chemical properties and antioxidant effects of black pepper (Piper nigrum L.) and pink pepper (Schinus molle L.). Additionally, the antioxidant and anti-inflammatory capacities of pink pepper were measured to determine nutraceutical potential. Pink peppers from Brazil (PPB), India (PPI), and Sri Lanka (PPS) had higher Hunter a* (redness) values and lower L* (lightness) and b* (yellowness) values than black pepper from Vietnam (BPV). Fructose and glucose were detected in PPB, PPI, and PPS, but not in BPV. PPB, PPI, and PPS had greater 2,2-diphenyl-1-picrylhydrazyl and 3-ethylbenzothiazoline-6-sulphonic acid radical scavenging stabilities and higher total phenolic contents than BPV. BPV had higher levels of piperine than the pink peppers. Gallic acid, protocatechuic acid, epicatechin, and p-coumaric acid were detected only in the three pink peppers. PPB significantly suppressed lipopolysaccharide-induced reactive oxygen species production with increased Nrf2 translocation from cytosol to nucleus and heme oxygenase-1 expression. PPB and PPS significantly suppressed lipopolysaccharide-induced nitrite production and nitric oxide synthase expression by suppressing phosphorylation of p38 without affecting cell viability. Additionally, PPB and PPS significantly suppressed ultraviolet B-induced cyclooxygenase-2 expression by affecting the phosphorylation of ERK1/2 without cell cytotoxicity. These results suggest that pink pepper is a potential nutraceutical against oxidative and inflammatory stress.

Highlights

Reactive oxygen species (ROS), reactive molecules and free radicals derived from molecular oxygen, are responsible for the elimination of microbial invasion [1]
Previous studies have focused only on high piperine content and NF-kB pathway of black pepper; despite the low piperine content of pink pepper, the total flavonoid content and radical scavenging activity of pink pepper were higher than those of black pepper, and, we focused on the effects of pink pepper on ROS production, Heme oxygenase-1 (HO-1), and Nrf2 translocation in RAW264.7 cells and ultraviolet B (UVB)-induced skin inflammation in HaCaT cells
Because nitric oxide (NO) is mainly produced by induced nitric oxide synthase (iNOS), we further explored the effect of peppers from Brazil (PPB) and peppers from Sri Lanka (PPS) on LPS-mediated iNOS expression in RAW264.7 cells

Summary

Introduction

Reactive oxygen species (ROS), reactive molecules and free radicals derived from molecular oxygen, are responsible for the elimination of microbial invasion [1]. Phagocytes, such as macrophages, are innate immune cells that are important for the elimination of pathogens, including viruses, bacteria, and parasites, the abnormal production of ROS causes oxidative stress and consequent cell death. Continuously high ROS and NO levels lead to chronic inflammation, which can result in the onset of various diseases, including atherosclerosis, rheumatoid arthritis, diabetes, and cancer [3,4].

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