Biological Properties, Bioactive Constituents, and Pharmacokinetics of Some Capsicum spp. and Capsaicinoids

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dc.contributor.authorGaber, El-Saber Batiha
dc.contributor.authorAli, Alqahtani
dc.contributor.authorOluwafemi, Adeleke Ojo
dc.contributor.authorHazem M., Shaheen
dc.contributor.authorLamiaa, Wasef
dc.contributor.authorMahmoud, Elzeiny
dc.contributor.authorMahmoud, Ismail
dc.contributor.authorMahmoud, Shalaby
dc.contributor.authorToshihiro, Murata
dc.contributor.authorAdrian, Zaragoza-Bastida
dc.contributor.authorNallely, Rivero-Perez
dc.contributor.authorAmany, Magdy Beshbishy
dc.contributor.authorKeneth, Iceland Kasozi
dc.contributor.authorPhilippe, Jeandet
dc.contributor.authorand Helal F., Hetta
dc.date.accessioned2023-02-01T09:49:35Z
dc.date.available2023-02-01T09:49:35Z
dc.date.issued2020-07-22
dc.description.abstractPepper 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.en_US
dc.description.sponsorshipKabale Universityen_US
dc.identifier.urihttp://hdl.handle.net/20.500.12493/922
dc.publisherInternational Journal of Molecular Scienceen_US
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/us/*
dc.subjectBioactive Constituentsen_US
dc.subjectCapsicum sppen_US
dc.subjectPharmacokineticsen_US
dc.titleBiological Properties, Bioactive Constituents, and Pharmacokinetics of Some Capsicum spp. and Capsaicinoidsen_US
dc.typeArticleen_US

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