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This study investigates the vitamin C levels in various ripeness stages of chili peppers (Capsicum sp) using UV-Vis spectrophotometry. The findings reveal that young chili peppers contain significantly higher vitamin C concentrations (8.1397 ppm) compared to semi-ripe (5.9559 ppm) and fully ripe (4.5313 ppm) peppers. Additionally, in-silico analysis indicates that capsaicin shows potential as an antidiabetic agent through its interaction with glycogen phosphorylase.

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nn2710871

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EN