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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.
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).