Biological Properties, Bioactive Constituents, and Pharmacokinetics of Some Capsicum spp. and Capsaicinoids
Year: 2020
Type: review
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.
DOI: 10.3390/ijms21155179
Institutions: Damanhour University, King Khalid University, Landmark University, Tohoku Medical and Pharmaceutical University, Universidad Autónoma del Estado de Hidalgo, National Research Center for Protozoan Diseases, Obihiro University of Agriculture and Veterinary Medicine, University of Edinburgh, Centre National de la Recherche Scientifique, Résistance Induite et Bioprotection des Plantes, Université de Reims Champagne-Ardenne, University of Cincinnati, Assiut University
Language: English
Subfield: Pharmacology
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $2,112
OpenAlex ID: W3045131995