Nitrate Promotes Capsaicin Accumulation in<i>Capsicum chinense</i>Immobilized Placentas

Aldana-Iuit, Jeanny G.; Sauri-Duch, Enrique; Miranda-Ham, María de Lourdes; Castro-Concha, Lizbeth A.; Cuevas-Glory, Luis; Vázquez‐Flota, Felipe

doi:10.1155/2015/794084

Cited by 15 publications

(6 citation statements)

References 19 publications

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“…However, the ideal indices for this process may vary according to the species and the variety of the product stored. It is also necessary to know the physiological behavior of the seeds in the post-harvest period, so that it is possible to develop new methods and equipment for longer conservation and commercialization of these seeds for a longer period, maintaining its final quality (Aldana et al, 2015). The objective of this work was to evaluate the quality of bode pepper seeds after the immediate and latent effect of drying air at temperatures of 30, 35 and 40 °C.…”

Section: Introductionmentioning

confidence: 99%

Immediate and latent effect of drying air on Chinese capsicum seed quality

Silva¹,

Silva²,

Rodovalho³

et al. 2018

Aust J Crop Sci

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Pepper is usually propagated by seeds. Therefore, seeds must have high physiological quality along with other factors to ensure strong stabilization of the crop. The Brazilian market for this aromatic plant is predominant in family agriculture. Brazil encounters problems regarding the use of pepper seeds, as there are high losses in the post-harvest phase of the product. In this project, the objective was to evaluate the quality of pepper seeds subjected to drying at temperatures of 30, 35 and 40 °C in different storage periods to minimize the risk of damage to seeds due to inadequate drying. The study was conducted in a completely randomized design with three drying temperatures and seven periods of storage (180 days) with four replicates. The germination test, electrical conductivity, water content, tetrazolium test and field emergence were performed. It was concluded that drying air temperatures of 30, 35 and 40 °C significantly influenced the quality of the seeds. After drying, pepper seeds can be stored for up to 120 days without their quality being affected dramatically.

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Section: Introductionmentioning

confidence: 99%

Immediate and latent effect of drying air on Chinese capsicum seed quality

Silva¹,

Silva²,

Rodovalho³

et al. 2018

Aust J Crop Sci

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“…High levels of capsaicin metabolites in urine following capsaicin consumption may be a sign of gastric tumor development as well. The risk for capsaicin-associated cancer is influenced by the expression of capsaicin metabolizing enzymes, such as 16-hydroxycapsaicin, 17-hydroxycapsaicin, and 16-, 17-dehydrocapsaicin, vanillylamine, and vanillin, which increase the risk for cancers [42][43][44]. As a result, we propose that capsaicin is a potential carcinogen.…”

Section: Capsaicin Dose In Mice Resembles Human Capsaicin Consumptionmentioning

confidence: 95%

Induction and Prevention of Gastric Cancer with Combined Helicobacter Pylori and Capsaicin Administration and DFMO Treatment, Respectively

Aziz

Xin

Gao

et al. 2020

Cancers

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Gastric cancer risk evolves over time due to environmental, dietary, and lifestyle changes, including Helicobacter pylori (H. pylori) infection and consumption of hot peppers (i.e., capsaicin). H. pylori infection promotes gastric mucosal injury in the early phase of capsaicin exposure. This relationship suggests a need to investigate the mechanism of how both H. pylori infection and capsaicin contribute to gastric inflammation and lead to gastric cancer. C57-Balb/c mice were infected with the H. pylori (SS1) strain and then fed capsaicin (0.05% or 0.2 g/kg/day) or not. Consequently, tumor size and phenotype were analyzed to determine the molecular mechanism driving the shift from gastritis to stomach cancer. Moreover, we used 2-difluoromethylornithine (DFMO) in mice to prevent gastric tumorigenesis by reducing inflammation and promoting recovery of disease-free stasis. This study provides evidence showing that a combination of H. pylori infection and capsaicin consumption leads to gastric carcinogenesis mediated through interleukin-6 (IL-6) stimulation with an incidence rate of 50%. The anti-inflammatory role of DFMO highlights the injurious effect of inflammation in gastric cancer development and the need to reduce gastric inflammation for cancer prevention by inhibiting IL-6. Accordingly, preventive measures such as reduced capsaicin consumption, H. pylori clearance, and DFMO treatment may lessen gastric cancer incidence.

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“…Processed paprika powder is made from the pericarp of the pepper, but it contains other part of the fruit, seeds, placenta and some part of calyces and stalks (aNdrEws 1995).…”

Section: Introductionmentioning

confidence: 99%

Comparison of the mineral content of processed spice samples of sweet and hot paprika from the Szeged region

et al. 2018

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Ground paprika is an important product of traditional agriculture in Hungary, which is used not only as a spice but also as a natural colour additive in cookery worldwide. There are two main types of paprika based on its pungency: sweet and hot peppers. The content of metals in paprika samples is essential for food safety and quality; in addition, it provides elemental fingerprints about the region where the pepper was produced. A multi-elemental analysis of sweet and hot paprika samples originating from the Szeged region, Hungary, and from Serbia was performed by inductively coupled plasma-mass spectrometry (ICP-MS), and their mineral composition was compared. It has been demonstrated by principal component analysis (PCA) that the samples containing the highest amounts of K, Mg, Mo and As were among hot paprika samples, while the lowest amounts of Mg, B and As and the highest amounts of Cu were mostly found in sweet paprika. The pungent compound in hot pepper is capsaicin synthesized from valine and phenylalanine in placentas of hot pepper. Mo is a component of molybdopterin in nitrate reductase, Mg 2+ is a metal cofactor of glutamine synthetase and acetolactate synthase, participating in ammonia assimilation and in biosynthesis of valine, respectively. Thus, these elements improve the nitrate assimilation and amino acid synthesis, as a result of which they can promote the biosynthesis of capsaicin and development of pungency. Moreover, a higher level of B can be used for the determination of geographical origin of Hungarian paprika.

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Nitrate Promotes Capsaicin Accumulation inCapsicum chinenseImmobilized Placentas

Cited by 15 publications

References 19 publications

Immediate and latent effect of drying air on Chinese capsicum seed quality

Immediate and latent effect of drying air on Chinese capsicum seed quality

Induction and Prevention of Gastric Cancer with Combined Helicobacter Pylori and Capsaicin Administration and DFMO Treatment, Respectively

Comparison of the mineral content of processed spice samples of sweet and hot paprika from the Szeged region

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