Abstract
Pepper of the Capsicum species is a common ingredient in various food preparations by different cultures worldwide. The Capsicum is recognised by its five main domesticated species, namely Capsicum annuum, C. baccatum, C. chinense, C. frutescens and C. pubescens. The genetic diversity in Capsicum offers fruits in wide ranges of morphology and carotenoid profile. Carotenoids enhance the value of pepper from a nutritional standpoint, despite being commonly prized for the pharmacologically active pungent capsaicinoids. Carotenoids of pepper comprise mainly of the unique, powerful and highly stable capsanthin and capsoroubin, together with β-carotene, β-cryptoxanthin, lutein, zeaxanthin, antheraxanthin and violaxanthin. These carotenoids are present at diverse profile and varying levels, biosynthetically connected to the fruit maturity stages. This review describes the health-promoting functional attributes of the carotenoids that are mainly associated with their excellent role as lipophilic antioxidants. Capsicum as a great source of carotenoids is discussed in the aspects of main domesticated species, biosynthesis, pigment profile, antioxidant activity and safety. Findings from a number of in vitro, in vivo and clinical studies provided appreciable evidence on the protective effects of pepper’s carotenoids against degenerative diseases. Hence, pepper with its functional carotenoids might be recommended in health-promoting and disease preventing strategies.
Highlights
The fruit of the Capsicum species, which is known as pepper, is one of the common ingredients used in various cuisines worldwide for its unique flavours, either spicy, hot, sweet or sometimes sour
Capsanthin and capsorubin biosynthesis is catalysed by capsanthinthe pathway of carotenoids biosynthesis in pepper is the cyclization of both ends of lycopene to form capsorubin synthase (CCS) from their 5,6-epoxycarotenoid predecessors, antheraxanthin and β-carotene catalysed by the chromoplast membrane-derived enzyme, lycopene β-cyclase (LCYB)
Antioxidant xanthophylls possess the tendency to accumulate at the surface of lipoproteins and improve the low-density lipoprotein cholesterol (LDL-C) resistance to oxidation, which prevent the pivotal steps of initiation and progression of the artherosclerosis while enhancing the high-density lipoprotein (HDL) function in removing excess cholesterol from the body [104]
Summary
The fruit of the Capsicum species, which is known as pepper, is one of the common ingredients used in various cuisines worldwide for its unique flavours, either spicy, hot, sweet or sometimes sour These unique tastes made some of the general population, especially those who are living around Asia, the Mediterranean and Southern America, crave to have them in their daily diets either in raw, cooked or processed products [1]. Paprika and its oleoresin are pepper products rich in capsanthin and mixed carotenoids, mainly β-carotene, β-cryptoxanthin, zeaxanthin and capsorubin of C. annuum. Both are natural colouring with less side effects, are non-carcinogenic and possess known biological functionalities associated with disease prevention. The aspects of main domesticated species, biosynthesis, carotenoid profile, antioxidant activity and safety are discussed with regard to Capsicum as a great source of carotenoids
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