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Potential of Spices As Medicines and Immunity Boosters
Published in Amit Baran Sharangi, K. V. Peter, Medicinal Plants, 2023
Minoo Divakaran, K. Nirmal Babu, K. V. Peter
Capsaicinoids (mainly capsaicin) are active ingredients used in pharmaceutical industry to prepare certain drugs (sprays), which are applied externally to stop the pain of arthritis (rheumatoid arthritis, osteoarthritis), acyl derivatives of capsanthin and acyl derivatives of cansorubin inhibit LDL oxidation in vitro (Kumar et al., 2006). Maoka et al., 2001, reported that capsanthin and capsorubin can improve the cytotoxic action of chemotherapy used in treating cancer and has the potential of carotenoids as possible resistance modifiers. The concept of ‘bio-chemoprevention’ by incorporation of lutein, zeaxanthin, capsanthin, crocetin, and phytoene have been proven to be potent anticarcinogenic in activity than β-carotene (Nishino et al., 2002). It is a source of capsasin, capsorubin, and vitamins C, A, and E and is used both as a flavorant and food colorant.
Selected Functional Foods That Combat the Effects of Hyperglycemia and Chronic Inflammation
Published in Robert Fried, Richard M. Carlton, Type 2 Diabetes, 2018
Robert Fried, Richard M. Carlton
The types and levels of carotenoids differ between different chili pepper fruits, and they are also influenced by environmental conditions. Yellow-orange colors of chili pepper fruits are mainly due to the accumulation of α- and β-carotene, zeaxanthin, lutein, and β-cryptoxanthin. Carotenoids such as capsanthin, capsorubin, and capsanthin-5,6-epoxide confer the red colors (del Rocío, Gómez-García, and Ochoa-Alejo. 2013).
Selected Functional Foods That Combat Inflammation
Published in Robert Fried, Lynn Nezin, Evidence-Based Proactive Nutrition to Slow Cellular Aging, 2017
Note: The types and levels of carotenoids differ between different chili pepper fruits, and are also influenced by environmental conditions. The yellow-orange colors of chili pepper fruits are mainly due to the accumulation of alpha- and beta-carotene, zeaxanthin, lutein, and beta-cryptoxanthin. Carotenoids such as capsanthin, capsorubin, and capsanthin-5,6-epoxide confer the red colors (del Rocío Gómez-García and Ochoa-Alejo 2013). Many websites provide recipes for meals incorporating chili.
Chili Consumption and Risk of Gastric Cancer: A Meta-Analysis
Published in Nutrition and Cancer, 2021
Yanbin Du, Yuan Lv, Wenting Zha, Xiuqin Hong, Qinghong Luo
Capsicum frutescens L, also known as pepper and spicy nightshade, belongs to the genus Capsicum of the Solanaceae family, is native to tropical areas of central and South America (1). Capsicum is rich in nutrients, contains abundant capsaicin, capsanthin, carotene, carbohydrates, minerals, especially with vitamin C content ranking first in all kinds of vegetables (2). It can be eaten both as a vegetable and a condiment, favored by people all over the world. Mexico is the most representative spicy country; pepper is regarded as a national food. At the same time, China, South Korea, Japan, and Thailand, etc. are major producers and consumers. According to statistics, at present, two thirds countries grow and eat chili in the world, chili is consumed on daily basis by almost 25% of the population (3). There are more than 1,000 kinds of chili and pepper products worldwide, the trade volume exceeds the coffee and tea every year (4). Chili has become the world’s third largest vegetable crop after beans and tomatoes, and is indispensable for three meals a day. Thus, any health effect of chili is an important issue of public health, including various types of cancer has received considerable attention over the past several decades.
The effects of aflatoxin residues on nutritional contents in ground red chili peppers (Capsicum annuum)
Published in Toxin Reviews, 2020
Ozgur Kuzukiran, Ayhan Filazi, Begum Yurdakok-Dikmen, Gorkem Ozansoy-Cengiz, Ismayil Safa Gurcan, Ercan Karabulut, Ufuk Tansel Sireli
The use of carotenoids in the control of growth of AF-producing fungi is still controversial. Norton (1997) argues that the growth of A. flavus is not affected by carotenoids. Conversely, Capsanthin (Masood et al.1994), and capsantal (a commercial product containing red pepper extract, ethoxyquin and excipient) (Santos et al.2010) were suggested to prevent the growth of A. flavus. However, Santos et al. (2010) showed that although capsantal inhibits the growth of A. flavus, it does not affect AF production and AF production depends on temperature and time. In our study, no such relationship was found between the AFs and the carotenoids (capsaicinoids and total carotenes) in the samples (Table 3). Conversely, the frequency of AF contamination was highest in peppers containing the highest concentration of capsaicin. So, as claimed by Santos et al (2010), the AF accumulation in the samples may have been influenced by external factors (temperature and time) rather than internal factors. Thus, it was concluded that the growth of fungi and AF production can be limited if the peppers are stored at normal industrial storage temperatures (10 °C).
Application of encapsulated natural bioactive compounds from red pepper waste in yogurt
Published in Journal of Microencapsulation, 2019
Vanja Šeregelj, Vesna Tumbas Šaponjac, Steva Lević, Ana Kalušević, Gordana Ćetković, Jasna Čanadanović-Brunet, Viktor Nedović, Slađana Stajčić, Jelena Vulić, Ana Vidaković
Peppers belong to the genus Capsicum, are vegetables usually processed into two types of products: (a) dehydrated, pickled and sliced/diced frozen peppers; (b) products such as pepper sauce, paste, puree and powders (Firatligil-Durmus and Evranuz 2010). Utilisation of solid wastes remaining after processing pepper products that consist of peel, stems, leaves and seeds is of an important food industry interest. The pericarp of the pepper fruit is a plant tissue that accumulates considerable amounts of numerous carotenoid pigments, giving the ripe fruit intensive colours. The carotenoid pigments have been divided into red and yellow fractions: diesterified capsanthin and capsorubin; and β-carotene, esterified cryptoxanthin and diesterified zeaxanthin, respectively (Minguez-Mosquera et al.2000). From economical and environmental standpoint, pepper processing waste represents desirable raw material for the production of food colourants. However, polyenoic chain as the structural characteristic of carotenoid pigments allows carotenoids to be degraded by oxidation processes. Also, it has been reported that stability of the main carotenoids depends on temperature, residual moisture content, increased surface area etc. (Markus et al.1999). Peppers are also rich in phenolic compounds, which contribute to fruit sensory and nutritive quality in terms of modifying colour, taste, aroma and flavour, and also providing health-beneficial effects (Khan et al.2014).