Abstract
Chili pepper is a prominent cultivated horticultural crop that is traditionally used for food seasoning and is applied for the treatment and prevention of multiple diseases. Its beneficial health properties are due to its abundance and variety of bioactive components, such as carotenoids, capsaicinoids, and vitamins. In particular, carotenoids have important nutraceutical properties, and several studies have focused on their potential in the prevention and treatment of human diseases. In this article, we reviewed the state of knowledge of general aspects of chili pepper carotenoids (biosynthesis pathway, types and content in Capsicum spp., and the effects of processing on carotenoid content) and recent findings on the effects of carotenoid nutraceuticals, such as antioxidant, cancer preventive, anti-inflammatory, cardiovascular disorder preventive, and anti-obesity effects.
Highlights
IntroductionChili pepper (Genus Capsicum, Family Solanaceae) is an important cultivated spice crop
Chili pepper (Genus Capsicum, Family Solanaceae) is an important cultivated spice crop.During 2018, ≈4.2 million tons of dry chilies and peppers and ≈36.8 million tons of green chilies and peppers were produced worldwide (FAOSTATS 2018) [1]
We summarize the recent advances in the nutraceutical effects and mechanism of action haveofgained relevance, and diverse investigations have been focused on their ability to promote carotenoids from chili pepper fruits (Table 1)
Summary
Chili pepper (Genus Capsicum, Family Solanaceae) is an important cultivated spice crop. C and E, and phenolic compounds, such as flavonoids (quercetin, luteolin and phenolic acids) and capsaicinoids [5,6,7]. The content of these bioactive compounds can vary considerably depending on the chili pepper cultivar and genotype [8]. Pungency and color are the two main characteristics of chili pepper fruits that determine their quality. Capsicum comprises pungent and non-pungent fruits with a yellow, orange, or red color (Figure 1) [2]. The diverse colors of mature pepper fruits result from the accumulation of different carotenoids in the pericarp [10]. Aphids [11,12]
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