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Sanatombi K. Antioxidant potential and factors influencing the content of antioxidant compounds of pepper: A review with current knowledge. Compr Rev Food Sci Food Saf 2023; 22:3011-3052. [PMID: 37184378 DOI: 10.1111/1541-4337.13170] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 04/02/2023] [Accepted: 04/21/2023] [Indexed: 05/16/2023]
Abstract
The use of natural food items as antioxidants has gained increasing popularity and attention in recent times supported by scientific studies validating the antioxidant properties of natural food items. Peppers (Capsicum spp.) are also important sources of antioxidants and several studies published during the last few decades identified and quantified various groups of phytochemicals with antioxidant capacities as well as indicated the influence of several pre- and postharvest factors on the antioxidant capacity of pepper. Therefore, this review summarizes the research findings on the antioxidant activity of pepper published to date and discusses their potential health benefits as well as the factors influencing the antioxidant activity in pepper. The major antioxidant compounds in pepper include capsaicinoids, capsinoids, vitamins, carotenoids, phenols, and flavonoids, and these antioxidants potentially modulate oxidative stress related to aging and diseases by targeting reactive oxygen and nitrogen species, lipid peroxidation products, as well as genes for transcription factors that regulate antioxidant response elements genes. The review also provides a systematic understanding of the factors that maintain or improve the antioxidant capacity of peppers and the application of these strategies offers options to pepper growers and spices industries for maximizing the antioxidant activity of peppers and their health benefits to consumers. In addition, the efficacy of pepper antioxidants, safety aspects, and formulations of novel products with pepper antioxidants have also been covered with future perspectives on potential innovative uses of pepper antioxidants in the future.
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2
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Abstract
Background: Chili pepper has been used for the treatment and prevention of multiple diseases. This may be due to its abundance of bioactive components, such as carotenoids, which are well known for their antioxidant properties. To date, several prospective cohort studies have examined the association between chili pepper intake and mortality, but the results have not been consistent. This study aimed to clarify the association between chili pepper intake and all-cause and disease-specific mortality using a meta-analysis. Methods: PubMed, Embase, and ISI Web of Science databases were searched up to December 20, 2020, and reference lists of included studies were manually reviewed. All prospective cohort studies on the association between chili pepper intake and all-cause, cardiovascular disease (CVD)-specific, and cancer-specific mortality were included in this study. Pooled hazard ratios (HRs) and 95% confidence intervals (CIs) were calculated in the meta-analysis. Between-study heterogeneity was assessed using I2 statistic and Q test. Results: A total of 4 cohort studies (N=564,748; all four studies had adjusted for important potential confounders such as demographic variables, dietary intake, and physical activity) were ultimately included in this meta-analysis. Among them, 31,527 died due to all causes, 10,184 died due to CVD, and 9,868 died due to cancer. Compared to none or rare consumption of chili pepper, consumption of chili pepper (ever or more than once a week) could significantly reduce the risk of all-cause mortality (summary adjusted HR: 0.87, 95% CI: 0.85, 0.90), CVD-specific mortality (summary adjusted HR: 0.89, 95% CI: 0.85, 0.93), and cancer-specific mortality (summary adjusted HR: 0.92, 95% CI: 0.88, 0.97). There was no significant between-study heterogeneity in the analyses (all-cause mortality: I2=0.7%, P=0.389; CVD-specific mortality: I2=21.8%, P=0.280; cancer-specific mortality: I2=0.0%, P=0.918). Conclusions: The present meta-analysis confirmed that chili pepper intake could reduce the risk of all-cause, CVD-specific, and cancer-specific mortality, suggesting that chili pepper may be a beneficial ingredient in the diets in prolonging life.
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Affiliation(s)
- Lili Yang
- Department of Epidemiology, School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, China
| | - Jiahong Sun
- Department of Epidemiology, School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, China
| | - Min Zhao
- Department of Nutrition and Food Hygiene, School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, China
| | - Bo Xi
- Department of Epidemiology, School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, China
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Characterization of Quercetin Derivatives in Crossing Combination of Habanero White and Capsicum annuum Peppers and of Anti-Inflammatory and Cytotoxic Activity. SEPARATIONS 2021. [DOI: 10.3390/separations8070090] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023] Open
Abstract
The overproduction of reactive oxygen species and the exposure of the human body to free radicals contribute to the aetiology of many chronic health problems, such as cardiovascular disease and cancer. Supplementation with natural antioxidants could be helpful, preventing free-radical-induced tissue damage through the inhibition of the radicals’ formation. Quercetin derivatives have recently been shown to inhibit the production of inflammatory mediators and to reduce the proliferation of tumoral cells, thus being valid compounds to be promoted as dietary supplements. In this work, an HPLC-MS/MS investigation on the derivatives of quercetin in a methanolic extract of peppers deriving from an original crossing combination between Habanero white and Capsicum annuum revealed the occurrence of nine glycoconjugates, either monosaccharide, disaccharide or trisaccharide, as well as an acylated disaccharidic derivative (i.e., quercetin rhamnoside-(feruloyl-hexoside)). Due to the great variability in the quercetin derivatives’ profiles, the Habanero white hybrid pepper extract was subjected to in vitro cytotoxicity assays. The pepper extract under study was proved to have anti-inflammatory activity comparable to that shown by a Capsicum annuum pepper extract since it reduced ROS levels compared to activated cells. Due to its beneficial effects, it could be exploited as a natural constituent of nutraceutical formulations.
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Villasante J, Ouerfelli M, Bobet A, Metón I, Almajano MP. The Effects of Pecan Shell, Roselle Flower and Red Pepper on the Quality of Beef Patties during Chilled Storage. Foods 2020; 9:E1692. [PMID: 33227936 PMCID: PMC7699238 DOI: 10.3390/foods9111692] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 11/06/2020] [Accepted: 11/11/2020] [Indexed: 02/06/2023] Open
Abstract
The antioxidant and antimicrobial effects of pecan shell (PSW), combined with roselle flower (RS) and red pepper (CA) were analyzed in beef patties by several methods during chilled storage for 13 days. Additionally, the antioxidant and antimicrobial activities of PSW, RS and CA extracts were determined. The PSW extract exhibited a higher radical scavenging activity (by the DPPH method) and more total phenolic compounds than RS and CA. RS presented the best antimicrobial capacity. Nine formulations of beef patties were prepared, including a control (CM), a synthetic preservative (CAMPA N.3 (A)) and different combinations of PSW, RS and CA. The bacterial counts of the beef patties with RS (4-5 log colony-forming units (CFU)/g meat) were significantly lower than those of the control sample (CM) (6-7 CFU/g meat) at day 6. The thiobarbituric acid-reactive substance (TBARS) values at day 7 of all treatments were similar to the values of samples containing the synthetic antioxidant and significantly lower than the CM group. The order of stability assessed by the TBARS values were in agreement with the hexanal content. Thus, these results support the hypothesis that the combination of PWS, RS and CA could represent a good natural food preservative.
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Affiliation(s)
- Juliana Villasante
- Chemical Engineering Department, Universitat Politècnica de Catalunya, Av.Diagonal 647, 08028 Barcelona, Spain; (J.V.); (M.O.); (A.B.)
| | - Manel Ouerfelli
- Chemical Engineering Department, Universitat Politècnica de Catalunya, Av.Diagonal 647, 08028 Barcelona, Spain; (J.V.); (M.O.); (A.B.)
| | - Ares Bobet
- Chemical Engineering Department, Universitat Politècnica de Catalunya, Av.Diagonal 647, 08028 Barcelona, Spain; (J.V.); (M.O.); (A.B.)
| | - Isidoro Metón
- Secció de Bioquímica i Biologia Molecular, Departament de Bioquímica i Fisiologia, Universitat de Barcelona, Joan XXII 27-31, 08028 Barcelona, Spain;
| | - María Pilar Almajano
- Chemical Engineering Department, Universitat Politècnica de Catalunya, Av.Diagonal 647, 08028 Barcelona, Spain; (J.V.); (M.O.); (A.B.)
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Song C, Yu C, Zhu X, Luo X, Zhang Y, Meng L, Luo Y, Chang H, Qin C, Liu Y. A new N-containing phenolic glycoside from Capsicum annuum L. Nat Prod Res 2020; 36:546-552. [PMID: 32643404 DOI: 10.1080/14786419.2020.1789983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
A new N-containing phenolic glycoside (1) and seven known compounds were isolated from the fruits of Capsicum annuum L. Their structures were elucidated by extensive spectroscopic methods including MS, 1D and 2D NMR (HSQC, HMBC, 1H-1H COSY, etc.). The stereo configuration of the new compound was determined by comparison of the experimental and calculated electronic circular dichroism (ECD) spectra. Compounds 1-8 were evaluated in vitro for their cytotoxic activities against HCT-116 cell line using Sulforhodamine B (SRB) assay, and the result showed only compound 6 displayed a weak inhibitory activity against HCT-116 (IC50 = 22.5 ± 3.3 mmol/mL).
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Affiliation(s)
- Changwei Song
- Guizhou Provincial College-Based Key Lab for Tumor Prevention and Treatment with Distinctive Medicines, Zunyi Medical University, Zunyi, Guizhou, China.,Life Sciences Institute, Zunyi Medical University, Zunyi, Guizhou, China
| | - Changyan Yu
- Guizhou Provincial College-Based Key Lab for Tumor Prevention and Treatment with Distinctive Medicines, Zunyi Medical University, Zunyi, Guizhou, China.,Life Sciences Institute, Zunyi Medical University, Zunyi, Guizhou, China
| | - Xinting Zhu
- Guizhou Provincial College-Based Key Lab for Tumor Prevention and Treatment with Distinctive Medicines, Zunyi Medical University, Zunyi, Guizhou, China
| | - Xirong Luo
- Modern Agriculture Department, Zunyi Vocational and Technical College, Zunyi, Guizhou, China
| | - Yong Zhang
- Life Sciences Institute, Zunyi Medical University, Zunyi, Guizhou, China
| | - Lingjie Meng
- Guizhou Provincial College-Based Key Lab for Tumor Prevention and Treatment with Distinctive Medicines, Zunyi Medical University, Zunyi, Guizhou, China.,Life Sciences Institute, Zunyi Medical University, Zunyi, Guizhou, China
| | - Yong Luo
- Key Lab of Zunyi Crop Gene Resource and Germplasm Innovation, Zunyi Academy of Agricultural Sciences, Zunyi, Guizhou, China
| | - Han Chang
- Department of Biological and Agricultural Technology, Zunyi Normal College, Zunyi, Guizhou, China
| | - Cheng Qin
- Guizhou Provincial College-Based Key Lab for Tumor Prevention and Treatment with Distinctive Medicines, Zunyi Medical University, Zunyi, Guizhou, China.,Modern Agriculture Department, Zunyi Vocational and Technical College, Zunyi, Guizhou, China
| | - Yun Liu
- Guizhou Provincial College-Based Key Lab for Tumor Prevention and Treatment with Distinctive Medicines, Zunyi Medical University, Zunyi, Guizhou, China.,Life Sciences Institute, Zunyi Medical University, Zunyi, Guizhou, China
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Wang R, Liu Y, Sun S, Si Y, Liu X, Liu X, Zhang S, Wang W. Capsaicinoids from hot pepper ( Capsicum annuum L.) and their phytotoxic effect on seedling growth of lettuce ( Lactuca sativa L.). Nat Prod Res 2020; 34:1597-1601. [PMID: 30449166 DOI: 10.1080/14786419.2018.1519821] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2018] [Revised: 08/27/2018] [Accepted: 09/02/2018] [Indexed: 01/24/2023]
Abstract
One new capsaicinoid, N-vanillyl-4E,6E-dien-8-methylnonanamide (4), along with nine known capsaicinoids, capsaicin (1), dihydrocapsaicin (2), N-vanillyloctanamide (3), nordihydrocapsaicin (5), N-vanillyldecanamide (6), homocapsaicin (7), N-vanillyl-4,8-dimethylnonanamide (8), homodihydrocapsaicin II (9), and homodihydrocapsaicin I (10) were isolated from the fruits of Capsicum annuum using semi-preparative high-performance liquid chromatography. The structural characterizations of the isolated compounds were elucidated by spectroscopic data and comparison with the literatures. Bioassays showed that the isolated capsaicinoids significantly reduced the radical length of Lactuca sativa seedling, this inhibition being dose-dependent.
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Affiliation(s)
- Rongrong Wang
- Department of Natural Medicine and Pharmacognosy, School of Pharmacy, Qingdao University, Qingdao, China
| | - Yang Liu
- Department of Natural Medicine and Pharmacognosy, School of Pharmacy, Qingdao University, Qingdao, China
| | - Shiwei Sun
- Department of Natural Medicine and Pharmacognosy, School of Pharmacy, Qingdao University, Qingdao, China
| | - Yueyue Si
- Department of Natural Medicine and Pharmacognosy, School of Pharmacy, Qingdao University, Qingdao, China
| | - Xiaohong Liu
- Department of Natural Medicine and Pharmacognosy, School of Pharmacy, Qingdao University, Qingdao, China
| | - Xiaoxiao Liu
- Department of Natural Medicine and Pharmacognosy, School of Pharmacy, Qingdao University, Qingdao, China
| | - Shuang Zhang
- Department of Natural Medicine and Pharmacognosy, School of Pharmacy, Qingdao University, Qingdao, China
| | - Wei Wang
- Department of Natural Medicine and Pharmacognosy, School of Pharmacy, Qingdao University, Qingdao, China
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Morittu VM, Pero ME, Musco N, Mastellone V, Tudisco R, Provenzano E, Britti D, Menichini F, Infascelli F, Lombardi P. Potential beneficial and/or adverse effects of Capsicum annuum L. (cv. Fiesta) at two stage of ripening in CD-1 mice. Nat Prod Res 2018; 34:1647-1651. [PMID: 30470130 DOI: 10.1080/14786419.2018.1525371] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Aim of the present study was to evaluate the potential beneficial and/or adverse effects of Capsicum annuum L. (cv. Fiesta) extracts at two stage of ripening (immature and mature), and at two dosages (low and high) by evaluation of biochemical profile and oxidative status in CD-1 mice. The extracts were daily administered to mice by oral gavage for 20 days. At the end of the trial, the animals were euthanatized and blood was collected. Evidence of liver damage (increase of AST, ALT and bilirubin) in the group receiving the higher dosage of immature peppers extract were observed. Even if no adverse effects were seen at the lower doses, also no signs of beneficial effects in term of health status, biochemical profile and oxidative status were detected. These results are in contrast with in vitro findings and raise doubts about the possible use of Capsicum annuum L. (cv. Fiesta) as a nutritional supplement.
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Affiliation(s)
- Valeria Maria Morittu
- C.I.S. - Interdepartmental Services Centre of Veterinary for Human and Animal Health, Magna Graecia University of Catanzaro, Catanzaro, Italy
| | - Maria Elena Pero
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, Napoli, Italy
| | - Nadia Musco
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, Napoli, Italy
| | - Vincenzo Mastellone
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, Napoli, Italy
| | - Raffaella Tudisco
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, Napoli, Italy
| | | | - Domenico Britti
- C.I.S. - Interdepartmental Services Centre of Veterinary for Human and Animal Health, Magna Graecia University of Catanzaro, Catanzaro, Italy
| | - Francesco Menichini
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende, Italy
| | - Federico Infascelli
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, Napoli, Italy
| | - Pietro Lombardi
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, Napoli, Italy
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