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Bhut jolokia)
Published in Parimelazhagan Thangaraj, Phytomedicine, 2020
Ajitabh Bora, Khonamai S. Nakhuru, Baikuntha J. Gogoi, Pronobesh Chattopadhyay, Sanjai K. Dwivedi
Due to the high capsaicin content of Bhut jolokia, it has immense potential for commercial extraction of the oleoresin, which has wide applications in pharmaceutical as well as in defense sectors. Oleoresin contains capsaicin, which is in great demand both in domestic as well in international markets. The capsaicin compound has several pharmacological activities, such as hepatoprotective, anti-inflammatory, analgesic, anti-obesity, anti-cancer, anti-oxidants, anti-microbial, anti-pyretic, anti-diabetic, etc. (Meghvansi et al. 2010; Roy 2016). Defence Research Laboratory, DRDO, Tezpur (Assam) has found unusual applications of this chilli for mob dispersal and self-defense. The oleoresin extracted from Bhut jolokia is being used in chilli grenades and chilli spray in different versions and forms. The chilli grenade is mainly meant for use by law enforcement agencies as a non-lethal mob dispersal agent in lieu of tear gas, which is harmful to human eyes. The chilli grenade has been tested by state police of different states and has been inducted in their armory. The Indian Army has also used it for expelling terrorists from their hideouts in Jammu & Kashmir, which proved to be very useful in such circumstances. The chilli spray is meant for use by ladies and senior citizens for their self-defense, which they can carry along with them and can spray in the eyes of assaulters (Figure 1.7).
Emerging Field of Nanocarriers for Efficient Delivery of Chemopreventive Nutraceuticals
Published in Bhupinder Singh, Minna Hakkarainen, Kamalinder K. Singh, NanoNutraceuticals, 2019
Madhunika Agrawal, Satyam Kumar Agrawal
Capsaicin, the active compound present in Chile pepper (Capsicum sp.), is reported to hinder the cancer cells proliferation in vitro and curb the inflammatory response. Capsaicin may induce apoptosis by manipulating the GSKβ3 protein in beta-catenin pathway, altered in several cancers (Lee et al., 2010; Yang et al., 2009). Promising results have been shown by capsaicin in the preliminary studies against prostate cancer, lung cancer, and various leukemias (Chhabra et al., 2012).
Compounds of Plant Origin as AMP-Activated Protein Kinase Activators
Published in Alexander V. Kutchin, Lyudmila N. Shishkina, Larissa I. Weisfeld, Gennady E. Zaikov, Ilya N. Kurochkin, Alexander N. Goloshchapov, Chemistry and Technology of Plant Substances, 2017
Daria S. Novikova, Gleb S. Ivanov, Alexander V. Garabadzhiu, Viacheslav G. Tribulovich
The use of capsaicin (Fig. 9.5), which is structurally similar to curcum- inoids and is the active compound of chili pepper, allows to attenuate the symptoms of metabolic syndrome, in particular, reduces blood glucose, insulin, and triglyceride levels in blood plasma and liver. It was shown that these beneficial metabolic properties are accompanied by the activation of AMPK [48]. It is believed that capsaicin stimulates the intracellular reactive oxygen species release, which leads to the AMPK activation [49].
On the effects of freeze-drying processes on the nutritional properties of foodstuff: A review
Published in Drying Technology, 2020
Maite Harguindeguy, Davide Fissore
Capsaicin is an active component of peppers, which are plants belonging to the genus called Capsicum. The capsaicin content also greatly ranged according to the pepper cultivar, PLR-1 had 1.504 g/kg d.m (low relative content), while bird's eye had 3.968 g/kg (high relative content). After processing, the values ranged from 1.504 for CO-4 pepper cultivar after SD and 3.969 for bird's eye cultivar after VFD. In general, the capsaicin content of fresh samples was slightly higher than in dried samples. Still, capsaicin was found to have a positive correlation with VFD samples of all cultivars.[80]
A review of extraction and quantification of capsaicin and its bio insecticidal activity in food grains
Published in Preparative Biochemistry & Biotechnology, 2023
Ancy A., Kanimozhi N. V., Ashok Kumar S., R. Palpandi Raja, Sukumar M.
Capsaicin is the major pungent component present in hot pepper and it is a natural protoalkaloid. The characteristics of Capsaicin are it is colorless, odorless, lipophilic, crystalline and off-white solid. Capsaicin is not soluble in water and is soluble in ethanol, fatty oils and acetone.[1] Capsaicin comes under the family of Vanilloid. The chemical structure of Capsaicin consists of long hydrophobic chain with polar amide group and a aromatic ring. Chili pepper belongs to the family Solanaceae and comes under the genus Capsicum. There are about 31 types of Capsicum genus, five types of species was majorly cultivated they are C. annuum, C. baccatum, C. chinense, C. frutescens, and C. pubescens. C. Frutescens and C. Chinense. Capsicum fruits are rich in Carotenoids, Capsaicinoids, flavanoids, vitamins and minerals. Capsaicinoids is a bioactive compound found in capsicum species which gives pungency taste to chili peppers. Capsaicin is a derivative of homovanillic acid (8-methyl-N-vanillyl-6-nonenamide) and it is a active component found in Chili pepper.[2] The 90% of capsaicinoids present in the chili pepper was represented by Capsaicin (trans-8-methyl-N-vanillyl-6-nonenamide) and Dihydrocapsaicin (8-methyl-N-vanillylnonanamide) and the minor components present are Nordihydrocapsaicin, norcapsaicin, homocapsaicin I and II, homodihyrocapsaicin I and II, nornorcapsaicin, nornornorcapsaicin and nonivamide.[3] Capsaicin present in chili pepper gives pungency taste. The Pungency of Chili pepper was expressed by using Scoville Heat Units. Capsaicin is insoluble in water and is soluble in solvents like ethanol, acetone, methanol, petroleum ether, chloroform and benzene and is also soluble in alkaline solution.