Chili peppers (Capsicum spp.): the spice not only for cuisine purposes: an update on current knowledge

Ďúranová, Hana; Válková, Veronika; Gabríny, Lucia

doi:10.1007/s11101-021-09789-7

Cited by 34 publications

(14 citation statements)

References 133 publications

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“…These specialized metabolites are of culinary and cultural importance but also possess applications as topical pain medications and show efficacy as anti-inammatories, treatments for cancer and weight-loss, and possess anti-microbial activities. [96][97][98][99] Capsaicinoids are synthesized within the placenta that surrounds the seeds of developing fruit and act as feeding deterrents for small mammals such as rodents, but not birds. 100 This deterrence is mediated by the mammalian vanilloid receptor 1 (VR1) ion channel that is localized to sensory nerve endings and responds to heat stimuli.…”

Section: Stinky: Variations On a Theme Define Terpene Diversity Acros...mentioning

confidence: 99%

Fruity, sticky, stinky, spicy, bitter, addictive, and deadly: evolutionary signatures of metabolic complexity in the Solanaceae

et al. 2022

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Section: Stinky: Variations On a Theme Define Terpene Diversity Acros...mentioning

confidence: 99%

Fruity, sticky, stinky, spicy, bitter, addictive, and deadly: evolutionary signatures of metabolic complexity in the Solanaceae

et al. 2022

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“…are recognized as important sources of vitamins and several bioactive compounds. 27,28 The most important are carotenoids and flavonoids (responsible for the attractive colors of fruits and functioning as natural antioxidants and defenses against biotic and abiotic stresses), and more of 20 capsaicinoids (simple arylalkylamide alkaloids), the principal member of which is capsaicin (trans-8-methyl-N-vanillyl-6-nonenamide), synthesized mainly in the placenta, conferring the typical pungent taste. 24,29 Among the latter, capsaicin and dihydrocapsaicin are the most abundant capsaicinoids found in chili peppers, being 69 and 22%, respectively, followed by nordihydrocapsaicin, homocapsaicin and homodihydrocapsaicin, in a wide range of variance affected by fruit ripening, species, cultivars, and cultivation conditions.…”

Section: Introductionmentioning

confidence: 99%

“…Regarding biochemical composition, the five most widely cultivated chili pepper species ( C. annuum L., C. frutescens L., C. chinense Jacq., C. baccatum L. and C. pubescens Ruiz and Pav.) are recognized as important sources of vitamins and several bioactive compounds 27,28 . The most important are carotenoids and flavonoids (responsible for the attractive colors of fruits and functioning as natural antioxidants and defenses against biotic and abiotic stresses), and more of 20 capsaicinoids (simple arylalkylamide alkaloids), the principal member of which is capsaicin ( trans ‐8‐methyl‐N‐vanillyl‐6‐nonenamide), synthesized mainly in the placenta, conferring the typical pungent taste 24,29 .…”

Section: Introductionmentioning

confidence: 99%

Antifungal activity of chili pepper extract with potential for the control of some major pathogens in grapevine

Vuerich

Petrussa

Filippi

et al. 2023

Pest Management Science

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BACKGROUND In recent years, biofungicides have drawn increasing interest in vineyards for a more sustainable integrated and copper‐limited pest management. Among alternatives, botanicals could represent valuable tools, being rich sources of biologically active compounds. Conversely to the well‐known antioxidant and biological properties in relation to health benefits, investigation on bioactivity of hot pungent Capsicum sp. products against fungal phytopathogens in vineyards is still scarce. Therefore, the present study aimed at exploring the biologically active compounds profile of a chili pepper (Capsicum chinense Jacq.) pod extract and its antimicrobial properties against some of the major fungal and Oomycetes pathogens of grapevine, including Botrytis cinerea Pers., Guignardia bidwellii (Ellis) Viala & Ravaz and Plasmopara viticola (Berk. & M.A. Curtis) Berl. & De Toni. RESULTS The ethyl acetate‐extracted oleoresin from the most pungent varieties was rich in capsaicinoids and polyphenols (371.09 and 268.5 μg mg−1 dry weight, respectively). Capsaicin and dihydrocapsaicin, hydroxycinnamic and hydroxybenzoic acids and quercetin derivatives were the most abundant, while carotenoids represented only a minor fraction. The oleoresin was efficient to inhibit all three pathogenic fungi and ED50 values were determined, evidencing that G. bidwellii was the more sensitive (0.233 ± 0.034 mg mL−1). CONCLUSION The results suggested a potentiality of chili pepper extract for the control of some important grapevine pathogens, their possible application being helpful for the recommended limitation in extensive use of copper in vineyard. The complex mixture of high amounts of capsaicinoids, associated to specific phenolic acids and other minor bioactive components might contribute to the observed antimicrobial action of chili pepper extract. © 2023 The Authors. Pest Management Science published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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“…BRS Moema (Tables 1-3) and the potential uses of Capsicum spp. fruits to prevent oxidative damage and treat antimicrobial infections, 48,49…”

Section: Antiproliferative Activity Evaluationmentioning

confidence: 99%

Capsicum chinense var. BRS Moema: chemical characterization by HPLC-ESI-MS/MS and antiproliferative screening

et al. 2023

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Chili peppers (Capsicum spp.): the spice not only for cuisine purposes: an update on current knowledge

Cited by 34 publications

References 133 publications

Fruity, sticky, stinky, spicy, bitter, addictive, and deadly: evolutionary signatures of metabolic complexity in the Solanaceae

Fruity, sticky, stinky, spicy, bitter, addictive, and deadly: evolutionary signatures of metabolic complexity in the Solanaceae

Antifungal activity of chili pepper extract with potential for the control of some major pathogens in grapevine

Capsicum chinense var. BRS Moema: chemical characterization by HPLC-ESI-MS/MS and antiproliferative screening

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