Capsaicinoids and Vitamins in Hot Pepper and Their Role in Disease Therapy

Antonįous, George F.

doi:10.5772/intechopen.78243

Cited by 19 publications

(16 citation statements)

References 69 publications

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“…Fruits of Capsicum spp . contain capsaicinoids which give them the characteristic pungent taste (Antonious, 2018). The two major capsaicinoids, capsaicin and dihydrocapsaicin, are responsible for up to 90% of the total pungency of pepper fruits (Guillen, Tito, & Mendoza, 2018).…”

Section: Resultsmentioning

confidence: 99%

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Evaluation of phenolics, capsaicinoids, antioxidant properties, and major macro‐micro minerals of some hot and sweet peppers and ginger land‐races of Malaysia

Alam

Saleh

Mohsin

et al. 2020

J Food Process Preserv

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There are compelling evidences that oxidative stress plays important role in age‐related neurodegenerative diseases and natural food‐derived dietary antioxidants appear to be the first line of defence to take care of the oxidative stress. The analysis results of this study showed that Cili Burung of the hot pepper landraces contained the highest amount of TPC (1.00 mg/g DW), TFC (0.17 mg/g DW), capsaicinoids (0.05 mg/g), and the highest FRAP activity (439 mg/g DW). However, DPPH assay revealed the highest DPPH scavenging activity (IC50 = 250 μg/ml) in Halia Bara rhizome. Rhizomes of both landraces of ginger showed a significant amount of capsaicinoids. Hot pepper Cili Ungu (5.50 g/kg) and sweet pepper Cili Kulai had the highest P contents (~5.5 g/kg). Halia Bentong ginger rhizome had the highest content of K (33.84 g/kg); however, Halia Bentong ginger roots had remarkably greater contents of Ca (10.96 g/kg). Ginger rhizomes and roots had greater contents of micro minerals compared to hot and sweet chili peppers. Ginger roots contained good amounts of bioactive compounds and mineral nutrients indicating its commercial value. Practical applications The findings of the research are truly very informative and potential for a greater health benefits of all types of health conscious generation of all ages. Depending on the greater contents of the measured bioactive compounds (total phenolics, flavonoids, capsaicinoids, and mineral nutrients) in Chili Burung from among the hot peppers and Cili Solok from among the sweet peppers and both ginger landraces may thus be suitable for commercial production and can serve as potential parents in breeding programs for enhanced phytonutrients constituents, or for use in related research. The presence of high phenolic and flavonoid contents in Chili Burung and gingers indicated their potentiality in pharmaceutical and ethnomedicinal uses. A good amount of bioactive compounds in ginger roots indicated its commercial value. And this is the first research reported on capsaicin in ginger; however, our findings do not preclude chemo‐profiling of capsaicinoids in ginger rhizomes for its inevitability.

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Section: Resultsmentioning

confidence: 99%

“…Generally, C. frutescens contain more capsaicinoids (giving them the distinctive pungent character) compared to C. annum, however, greatly varies between genotypes. The ratio of capsaicin to dihydrocapsaicin can also vary substantially within and among species affecting the pungency (Antonious, 2018). From a study on 40 genotypes of C .…”

Section: Resultsmentioning

confidence: 99%

Evaluation of phenolics, capsaicinoids, antioxidant properties, and major macro‐micro minerals of some hot and sweet peppers and ginger land‐races of Malaysia

Alam

Saleh

Mohsin

et al. 2020

J Food Process Preserv

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“…In addition to the weight loss benefits of capsaicin, there are benefits to consuming the chili peppers as food rather than capsaicin as a supplement. For example, hot peppers are a good source of Vitamins A and C, and there is evidence suggesting that ingestion of capsaicin increases the absorption of minerals such as calcium, zinc, and iron (Antonious, ; Prakash & Srinivasan, ). Frequent hot chili pepper consumers in the United States have been shown to have better overall long‐term health: chili likers were 13% less likely to die during a 20 year period than chili dislikers in a study of 16,000 North Americans who completed food questionnaires (Chopan & Littenberg, ).…”

Section: Metabolic and Nutritional Benefits Of Capsaicinmentioning

confidence: 99%

The third dimension of flavor: A chemesthetic approach to healthier eating (a review)

Spencer

Dalton²

2019

Journal of Sensory Studies

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Obesity and obesity‐related illness are an increasingly prevalent problem globally, especially in Western society. One of the largest contributing factors to the obesity pandemic is the modern food environment and food culture. It is necessary to identify and develop strategies to increase the sensory appeal of healthy food and beverage options in order to provide healthy options to consumers without sacrificing the fundamental sensory enjoyment of eating. Since flavor is the largest driver of food intake and choice, it follows that flavor ought to be part of the solution. This paper reviews the potential of chili pepper or capsaicin (the pungent component of chili pepper) as a healthy eating strategy, by increasing energy expenditure, decreasing intake, decreasing eating rate, and enhancing flavor and satisfaction. Furthermore, we suggest a holistic chemesthetic approach to weight management, by using the sensory impact of trigeminal stimulation (spiciness or heat) in foods, rather than medicinally, in order to cross‐modally enhance tastes and odors, increase perceived complexity and overall flavor, increase sensory satisfaction, and decrease salt and caloric intake. Future research directions are discussed. Practical Application It is necessary to provide strategies, such as trigeminal stimulation, global culinary practices, and flavor complexity, to consumers to maintain sensory satisfaction derived from healthier foods and beverages. Healthy does not have to equate to flavorless or unappealing, although it is commonly believed that unhealthy = tasty in the United States. Food can be both healthy and flavorful if we harness our collective sensory and culinary knowledge to generate a satisfying sensory experience. Incorporation of trigeminal stimulation, the third dimension of flavor in addition to taste and aroma, such as capsaicin or hot pepper, is an excellent example of drawing from global cuisines, increasing flavor complexity, and increasing overall flavor impression, in order to boost the sensory appeal, nutrition content, and nutrient absorption of healthy foods and to promote healthier eating.

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“…Capsaicin is widely influenced by the variety and maturity stages and by environmental factors [65]. These alcaloïds have antioxidant, anti-inflammatory, analgesic properties and are characterized by great medical and pharmacological values [58,66]. These molecules also have a therapeutic effect as a neuropharmacological tool.…”

Section: Antioxidants In Pepper Fruitsmentioning

confidence: 99%

Vitamin E: Natural Antioxidant in the Mediterranean Diet

Mansour-Gueddes¹,

Naija²

2021

Vitamin E in Health and Disease - Interactions, Diseases and Health Aspects

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Oxidation has been related to several diseases in humans. Indeed, to protect the body from high free radical damages, organism requires natural resources of antioxidant compounds, such as phenols, tocopherols (α, β, γ, and σ) which have important roles in the cell antioxidant defense system. In Mediterranean areas, olive oils and pepper fruits are considered among the best foods in a diet, which keeps on attracting the interest of scientists due to the health benefits linked with its consumption. The Olive oil and pepper fruits are among the most consumed nutrients in the Mediterranean diet; their richness in naturally powerful antioxidants, such as alpha-tocopherols, polyphenols, carotenoïds, and capsaicinoïds (specific of capsicum species), and monounsaturated fatty acids in olive and seed pepper oils, constitutes good health protection against oxidative damages and inflammation. Also, these phytochemicals shield and prevent the human body from many diseases such as cardiovascular, coronary, Alzheimer’s diseases, and cancers.

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Capsaicinoids and Vitamins in Hot Pepper and Their Role in Disease Therapy

Cited by 19 publications

References 69 publications

Evaluation of phenolics, capsaicinoids, antioxidant properties, and major macro‐micro minerals of some hot and sweet peppers and ginger land‐races of Malaysia

Evaluation of phenolics, capsaicinoids, antioxidant properties, and major macro‐micro minerals of some hot and sweet peppers and ginger land‐races of Malaysia

The third dimension of flavor: A chemesthetic approach to healthier eating (a review)

Vitamin E: Natural Antioxidant in the Mediterranean Diet

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