Biological Properties, Bioactive Constituents, and Pharmacokinetics of Some Capsicum spp. and Capsaicinoids
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Date
2020-07-22
Journal Title
Journal ISSN
Volume Title
Publisher
International Journal of Molecular Science
Abstract
Pepper originated from the Capsicum genus, which is recognized as one of the most
predominant and globally distributed genera of the Solanaceae family. It is a diverse genus, consisting
of more than 31 different species including five domesticated species, Capsicum baccatum, C. annuum,
C. pubescen, C. frutescens, and C. chinense. Pepper is the most widely used spice in the world and
is highly valued due to its pungency and unique flavor. Pepper is a good source of provitamin
A; vitamins E and C; carotenoids; and phenolic compounds such as capsaicinoids, luteolin, and
quercetin. All of these compounds are associated with their antioxidant as well as other biological
activities. Interestingly, Capsicum fruits have been used as food additives in the treatment of
toothache, parasitic infections, coughs, wound healing, sore throat, and rheumatism. Moreover,
it possesses antimicrobial, antiseptic, anticancer, counterirritant, appetite stimulator, antioxidant, and immunomodulator activities. Capsaicin and Capsicum creams are accessible in numerous ways and
have been utilized in HIV-linked neuropathy and intractable pain.
Description
Keywords
Bioactive Constituents, Capsicum spp, Pharmacokinetics