(Image source from: How Capsicum can control diabetes?})

Scientists at the CSIR- Indian Institute of Chemical Technology (IICT) have analysed the bell peppers, popularly known as capsicum for their anti-hyperglycaemic and anti-hyperlipidemic effects on diabetic control. They have found that yellow and red bell peppers have shown better results.

The changed lifestyle and quality of food are affecting the human beings a lot. The chief contributors of the risks are diabetes, obesity which can decrease the life span. The impact of bell peppers on nutrition digestive enzymes—carbohydrate cleaving enzyme alpha- glucosidase and lipid-slicing enzyme pancreatic lipase was good. Yellow and red bell peppers slowed down digestion of carbohydrates and lipids.

The yellow capsicum was 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.

The slow down process of the digestion of carbohydrates and lipids will also reduce the hyperglycaemia and hyperlipidemia.

Dr. Tiwari said yellow and red capsicums were more effective than green capsicum due to the presence of oligomerised anthocyanins. They were better inhibitors than pro-anthocyanins found in green capsicum.

So we can rely on the bell peppers, especially the yellow and red varieties for having good taste and good health.

-Kannamsai