Potential Phytopharmacy and Food Applications of Capsicum spp.: A Comprehensive Review (original) (raw)
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International Journal of Molecular Sciences
Pepper originated from the Capsicum genus, which is recognized as one of the most predominant and globally distributed genera of the Solanaceae family. It is a diverse genus, consisting of more than 31 different species including five domesticated species, Capsicum baccatum, C. annuum, C. pubescen, C. frutescens, and C. chinense. Pepper is the most widely used spice in the world and is highly valued due to its pungency and unique flavor. Pepper is a good source of provitamin A; vitamins E and C; carotenoids; and phenolic compounds such as capsaicinoids, luteolin, and quercetin. All of these compounds are associated with their antioxidant as well as other biological activities. Interestingly, Capsicum fruits have been used as food additives in the treatment of toothache, parasitic infections, coughs, wound healing, sore throat, and rheumatism. Moreover, it possesses antimicrobial, antiseptic, anticancer, counterirritant, appetite stimulator, antioxidant, and immunomodulator activitie...
Phytochemical constituents and biological properties of domesticated capsicum species: a review
Bioactive Compounds in Health and Disease, 2021
Pepper (Capsicum spp) is cultivated and consumed in almost every region of the world both as fresh vegetable and dried spice. Capsicum and its different varieties possess many valuable properties which distinguish them from other vegetables and in many food items as a spice for its strong pungent flavor that is produced during the secondary metabolism of the plant. Capsicum fruit exhibits a multiple color profile due to the presence of carotenoids which can be used as a natural coloring agent and antioxidant. Almost all the parts of the capsicum are considered a rich source of health-related bioactive compounds including polyphenols, flavonoids, and other aromatic compounds. One of the important biological properties of capsicum is its ability to act as antioxidants to reduce oxidative stress leading to the prevention of several degenerative diseases. The functional compounds of capsicum exhibit excellent antimicrobial properties, particularly against gram-positive pathogenic microorganisms. The nutraceutical functionality of phytogenic compounds obtained from capsicum also confirms the anticarcinogenic and cardio-preventive effectiveness. The essential oils from capsicum are also being used as anti-aging substances in cosmetic products. Accordingly, this article is an attempt to provide an overview of the chemical and functional properties of the bioactive compounds sourced from capsicum and their effective utilization in the medicine, food, agricultural, cosmetic, and textile industries. Keywords: Capsicum, capsaicinoids, capsaicin, carotenoids, pungency
Health-promoting properties of compounds derived from Capsicum sp. A review
Herba Polonica
SummaryThis article presents multidirectional effects of capsaicin and its natural derivatives as well as natural and synthetic analogs in term of their therapeutic properties. Active agents present in various Capsicum genus plants exert analgesic, anti-inflammatory, antibacterial, antioxidant and gastroprotective effects. Furthermore, capsaicin positively influences the metabolism of lipids. Numerous research show that capsaicinoids inhibit proliferation and migration process of cancer cells, what makes them molecules of high interest in oncology. Among broad range of positive activities, we have focused only on those properties that have already found application in medicine or seemed to be the most probably used in the near future. Even if in low or single doses this compound has been reported successful in numerous therapies, the negative consequences of high doses or prolonged administration is also discussed in the review.
Phytochemistry and biological activity of hot and sweet Capsicum species: A review
Medicinal Plants - International Journal of Phytomedicines and Related Industries, 2021
Capsicum L. (Family: Solanaceae) is a genus of about thirty-eight species, distributed in tropical and subtropical regions worldwide. Capsaicinoids and carotenoids are the main bioactive compounds, responsible for pungency (hotness) and colour of the fruits of Capsicum species. Traditionally, whole fruits of hot chili are used as a spice and that of sweet Capsicum as a fresh vegetable and salad. The fruits of hot peppers are the only known natural source of capsaicinoids, the unique alkaloids, responsible for pungency. The pungency of capsaicinoids has been reported due to presence of amide group but becomes non-pungent after the bioconversion of amide group to ester group leading to the formation of another group known as capsinoids. Both extracts and phytochemicals of the fruits are reported to possess antimicrobial, antioxidant, anticancer, anti-inflammatory, analgesic, nutraceutical and pest-control activities. Although a number of reports have been published on various groups of chemical constituents and activities of Capsicum species, but no review has comprehensively summarised its traditional uses, phytochemistry, pharmacology and toxicology. The aim of this review is to provide a critical and comprehensive overview of traditional uses, phytochemistry, pharmacological activity and toxicological properties of both hot and sweet Capsicum species, so that these species can be utilized to develop value added products for humanhealth and crop protection. Also, biosynthetic pathway of capsaicin, structures of different groups of compounds identified in the fruits of pungent and non-pungent Capsicum species, and their chemical structure-activity relationship associated to the pungency are also discussed.
International Journal of Life Science and Pharma Research
The flavour and aroma of chillies is because of the presence of capsaicinoids. Among the capsaicinoids, 90% of the pungency is due to the presence of capsaicin (8-methyl-N-vanillyl-trans-6-nonenamide) and dihydrocapsaicin. From the perspective of the food and pharmaceutical industry, capsaicin being used as an active component, there is a need to find a quicker method of estimating capsaicin. Also it is imperative to determine and standardize a fingerprint of chilli extract of different varieties, to define a pure sample containing capsaicin by determining a marker peak for capsaicin, using HPTLC. Hence in this study capsaicin was estimated by HPLC, GC-MS and HPTLC methods. This study has successfully demonstrated a quick chromatographic separation of capsaicin by HPLC with Rt of just 2.9 min. GC-MS showed the capsaicin peak at Rt of 25.9 min. The fingerprint results of HPTLC indicated capsaicin at Rf 0.03 using Toluene: Ethyl Acetate (70:3) as mobile phase and Iodine...
Therapeutic Properties of Capsaicin: A Medicinally Important Bio-Active Constituent of Chilli Pepper
Asian Journal of Pharmaceutical and Clinical Research
Plants are the source of numerous pharmaceutically important compounds that have been employed to cure various human ailments since ancient times. With the assistance of modern chemistry and materials science, such pharmaceutically important compounds have been identified and isolated to produce new drugs. Alkaloids are one of the most significant classes of naturally occurring secondary-metabolites, which are synthesized and widely distributed in various parts of plants. They regulate various metabolic activities and induce physiological responses in the human body. Capsaicin is a naturally occurring alkaloid found in many species of peppers and is attributed to their spicy nature and pungent flavor. This alkaloid is a member of the Capsaicinoids group, which includes capsaicin, homocapsaicin, homodihydrocapsaicin, dihydrocapsaicin, and nordihydrocapsaicin. Capsaicin has a wide range of therapeutic potential against various human ailments. In this article, we provide a comprehensiv...