Capsaicinoids: Occurrence, Chemistry, Biosynthesis, and Biological Effects

Kaiser, M.; Higuera, Inocencio; Goycoolea, Francisco M.

doi:10.1002/9781119158042.ch23

Cited by 8 publications

(3 citation statements)

References 114 publications

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“…This enzyme is an acyltransferase responsible for the condensation of vanillylamine with a fatty acid. The levels of capsaicinoid production and their relative abundance vary depending on the cultivar [ 99 , 100 , 101 ].…”

Section: Composition Of the Genus Capsicummentioning

confidence: 99%

The Genus Capsicum: A Review of Bioactive Properties of Its Polyphenolic and Capsaicinoid Composition

et al. 2023

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Chili is one of the world’s most widely used horticultural products. Many dishes around the world are prepared using this fruit. The chili belongs to the genus Capsicum and is part of the Solanaceae family. This fruit has essential biomolecules such as carbohydrates, dietary fiber, proteins, and lipids. In addition, chili has other compounds that may exert some biological activity (bioactivities). Recently, many studies have demonstrated the biological activity of phenolic compounds, carotenoids, and capsaicinoids in different varieties of chili. Among all these bioactive compounds, polyphenols are one of the most studied. The main bioactivities attributed to polyphenols are antioxidant, antimicrobial, antihyperglycemic, anti-inflammatory, and antihypertensive. This review describes the data from in vivo and in vitro bioactivities attributed to polyphenols and capsaicinoids of the different chili products. Such data help formulate functional foods or food ingredients.

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Section: Composition Of the Genus Capsicummentioning

confidence: 99%

The Genus Capsicum: A Review of Bioactive Properties of Its Polyphenolic and Capsaicinoid Composition

et al. 2023

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“…The naturally occurring form of capsaicin is its trans form [22]. The biosynthetic pathway of capsaicin was originally described in the 1960s [23][24][25][26]. A number of methods to artificially synthesize capsaicin have been described [27].…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial Properties of Capsaicin: Available Data and Future Research Perspectives

Periferakis,

Periferakis

et al. 2023

Nutrients

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Capsaicin is a phytochemical derived from plants of the genus Capsicum and subject of intensive phytochemical research due to its numerous physiological and therapeutical effects, including its important antimicrobial properties. Depending on the concentration and the strain of the bacterium, capsaicin can exert either bacteriostatic or even bactericidal effects against a wide range of both Gram-positive and Gram-negative bacteria, while in certain cases it can reduce their pathogenicity by a variety of mechanisms such as mitigating the release of toxins or inhibiting biofilm formation. Likewise, capsaicin has been shown to be effective against fungal pathogens, particularly Candida spp., where it once again interferes with biofilm formation. The parasites Toxoplasma gondi and Trypanosoma cruzi have been found to be susceptible to the action of this compound too while there are also viruses whose invasiveness is significantly dampened by it. Among the most encouraging findings are the prospects for future development, especially using new formulations and drug delivery mechanisms. Finally, the influence of capsaicin in somatostatin and substance P secretion and action, offers an interesting array of possibilities given that these physiologically secreted compounds modulate inflammation and immune response to a significant extent.

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“…The principal pungent constituents are the N-vanillylamides, namely capsaicin and dihydrocapsaicin (Figure 1) [1]. In addition, they contain a number of phenolic compounds [2,3] which may provide health benefits [4], including reducing the risk of cardiovascular disease [5]. Both genotype [7] and environmental conditions [8] are known to influence the capsaicinoid and phenolic content of chilli; however, the correlations and interplay between these factors are understudied in the Australian setting, due to the small size of the industry.…”

Section: Introductionmentioning

confidence: 99%

Correlations between Capsaicin, Dihydrocapsaicin and Phenolic Content in Habanero Chillies

Johnson

Mani

Naiker

2021

The 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable

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Capsaicinoids: Occurrence, Chemistry, Biosynthesis, and Biological Effects

Cited by 8 publications

References 114 publications

The Genus Capsicum: A Review of Bioactive Properties of Its Polyphenolic and Capsaicinoid Composition

The Genus Capsicum: A Review of Bioactive Properties of Its Polyphenolic and Capsaicinoid Composition

Antimicrobial Properties of Capsaicin: Available Data and Future Research Perspectives

Correlations between Capsaicin, Dihydrocapsaicin and Phenolic Content in Habanero Chillies

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