Free Radical-Scavenging Capacities, Phenolics and Capsaicinoids in Wild Piquin Chili (Capsicum annuum var. Glabriusculum)

Effects of 1-Methylcyclopropene Treatment on Postharvest Quality and Metabolism of Different Kiwifruit Varieties

The kiwifruit (Actinidia) is an important nutritional and economic fruit crop. However, the short edible window period of kiwifruit has seriously affected its market value. 1-Methylcyclopropene (1-MCP), as a novel ethylene inhibitor, is widely applied to delay fruit ripening and senescence. To our knowledge, there are limited studies on the effects of 1-MCP on fruit quality and metabolism of different kiwifruit varieties. Three kiwifruit cultivars (i.e., 'Xuxiang', 'Huayou', and 'Hayward') widely cultivated in China were chosen as our research objects. The variations of storage quality and metabolic characteristics of kiwifruits treated with various 1-MCP concentration (0 μL/L, 0.5 μL/L, and 1.0 μL/L) were systematically investigated. The results showed that 1-MCP treatment significantly improved the quality of kiwifruit during storage. Among them, for 'Xuxiang' and 'Hayward' varieties, 1.0 μL/L 1-MCP treatment could delay the decrease in fruit firmness, the increase in maturity index and cellulase activity, and inhibit the decrease in ascorbic acid (AsA) level. However, the 0.5 μL/L 1-MCP had a great influence on the chlorophyll content and maturity index of the 'Huayou' cultivar, and the preservation effect was satisfactory. In addition, gas chromatography-mass spectrometry (GC-MS) based metabolomics studies revealed that 1-MCP treatment affected carbohydrates metabolism, fatty acids metabolism, and amino acids metabolism in different kiwifruit varieties. Correlation analysis indicated that sugars metabolism has the closest relationship with postharvest physiological quality. This research indicated that the effectiveness of 1-MCP treatments was dependent on fruit variety and treatment concentration. Furthermore, these findings provide a theoretical foundation for extending the shelf life of different kiwifruit varieties.

Piquin chili, a wild spice: natural variation in nutraceutical contents

The piquin chili is a wild spice widely consumed from the South United States to Central America and stands out as a source of flavonoids, essential metabolites with antioxidant properties. The concentrations of flavonoids, carotenoids, and capsaicinoids vary according to regions, maturity stages, and ripening processes. These compounds, which are known for their health benefits and industrial applications, highlight the importance of identifying ideal environmental conditions for collecting fruits with the highest contents. Comprehensive studies of the piquin chili are essential for understanding its properties for the benefit of consumers. This approach fortifies trade, contributes to resource conservation, and advances cultivated chili production.

Phenolic Compounds and Capsaicinoids in Three Capsicum annuum Varieties: From Analytical Characterization to In Silico Hypotheses on Biological Activity

The affinity of specific phenolic compounds (PCs) and capsaicinoids (CAPs) present in three Capsicum annuum varieties (Friariello, Cayenne and Dzuljunska Sipka) to the transient receptor potential vanilloid member 1 (TRPV1) was investigated by integrating an analytic approach for the simultaneous extraction and analysis through high-performance liquid chromatography coupled with ion trap mass spectrometry (HPLC/ITMS) and UV detection (HPLC-UV) of PCs and CAPs and structural bioinformatics based on the protein modelling and molecular simulations of protein-ligand docking. Overall, a total of 35 compounds were identified in the different samples and CAPs were quantified. The highest content of total polyphenols was recorded in the pungent Dzuljunska Sipka variety (8.91 ± 0.05 gGAE/Kg DW) while the lowest was found in the non-pungent variety Friariello (3.58 ± 0.02 gGAE/Kg DW). Protein modelling generated for the first time a complete model of the homotetrameric human TRPV1, and it was used for docking simulations with the compounds detected via the analytic approach, as well as with other compounds, as an inhibitor reference. The simulations indicate that different capsaicinoids can interact with the receptor, providing details on the molecular interaction, with similar predicted binding energy values. These results offer new insights into the interaction of capsaicinoids with TRPV1 and their possible actions.

Untargeted Phytochemical Profiling, Antioxidant, and Antimicrobial Activities of a Tunisian Capsicum annuum Cultivar

Peppers are among the spices possessing a wide plethora of biological properties due to their excellent supply of health-related metabolites. Capsicum annuum L. (Solanaceae) is cultivated throughout Tunisia, and there is a shortage of information on the identification of the secondary metabolites in the seeds of this species as well as on their biological activities. In the present work, we intended to undertake a chemical characterization of the bioactive compounds from the hydro-methanolic seed extract of C. annuum as well as an evaluation of its broad spectrum of antimicrobial and antioxidant activities. The chemical profile was evaluated by RP-HPLC-DAD-QTOF-MS/MS, whereas the total phenol and flavonoid content, antioxidant, and antimicrobial activities were determined in in vitro assays. In this work, 45 compounds belonging to various phytochemical classes, such as organic acids (2), phenolic compounds (4 phenolic acids and 5 flavonoids), capsaicinoids (3), capsianosides (5), fatty acids (13), amino acids (1), sphingolipids (10), and steroids (2) were identified in the hydro-methanolic seed extract of C. annuum. The phenolic and flavonoid content (193.7 mg GAE/g DW and 25.1 mg QE/g DW, respectively) of the C. annuum extract correlated with the high antiradical activity (IC50 = 45.0 µg/mL), reducing power (EC50 = 61.3 µg/mL) and chelating power (IC50 = 79.0 µg/mL) activities. The hydro-methanolic seed extract showed an important antimicrobial activity against seven bacterial and four fungal strains. In fact, the inhibition zones (IZs) for bacteria ranged from 9.00 ± 1.00 mm to 12.00 ± 0.00 mm; for fungi, the IZs ranged from 12.66 ± 0.57 mm to 13.66 ± 0.57 mm. The minimal inhibition concentration and minimal bactericidal concentration values showed that the extract was more effective against fungi than bacteria.

Antioxidant potential and factors influencing the content of antioxidant compounds of pepper: A review with current knowledge

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.

Genetics and breeding of phenolic content in tomato, eggplant and pepper fruits

Phenolic acids and flavonoids are large groups of secondary metabolites ubiquitous in the plant kingdom. They are currently in the spotlight due to the numerous health benefits associated with their consumption, as well as for their vital roles in plant biological processes and in plant-environment interaction. Tomato, eggplant and pepper are in the top ten most consumed vegetables in the world, and their fruit accumulation profiles have been extensively characterized, showing substantial differences. A broad array of genetic and genomic tools has helped to identify QTLs and candidate genes associated with the fruit biosynthesis of phenolic acids and flavonoids. The aim of this review was to synthesize the available information making it easily available for researchers and breeders. The phenylpropanoid pathway is tightly regulated by structural genes, which are conserved across species, along with a complex network of regulatory elements like transcription factors, especially of MYB family, and cellular transporters. Moreover, phenolic compounds accumulate in tissue-specific and developmental-dependent ways, as different paths of the metabolic pathway are activated/deactivated along with fruit development. We retrieved 104 annotated putative orthologues encoding for key enzymes of the phenylpropanoid pathway in tomato (37), eggplant (29) and pepper (38) and compiled 267 QTLs (217 for tomato, 16 for eggplant and 34 for pepper) linked to fruit phenolic acids, flavonoids and total phenolics content. Combining molecular tools and genetic variability, through both conventional and genetic engineering strategies, is a feasible approach to improve phenolics content in tomato, eggplant and pepper. Finally, although the phenylpropanoid biosynthetic pathway has been well-studied in the Solanaceae, more research is needed on the identification of the candidate genes behind many QTLs, as well as their interactions with other QTLs and genes.

Traditional Mexican Food: Phenolic Content and Public Health Relationship

Phenolic compounds have a positive effect on obesity, diabetes, and cardiovascular diseases because of their antioxidant and anti-inflammatory capacity. The prevalence of these diseases has increased in the last years in the Mexican population. Therefore, the Mexican diet must be assessed as provider of phenolic compounds. To assess this, a survey of phenolic compound intake was validated and applicated to 973 adults (798 females) between 18 and 79 years old. We compared the phenolic compound intake of 324 participants with more diseases (239 females) and 649 participants with healthier condition (559 females). The groups differed in sex, age, and scholarship. Males, older participants, and those with lower schooling reported suffering from more diseases. Regarding phenolic compound intake analyses, the participants with healthier conditions displayed a higher phenolic compound intake than the other group in all foods assessed. In addition, the regression model showed that the phenolic compounds intake of Mexican dishes, such as arroz con frijol or enchiladas, positively affected health status, suggesting that this traditional food is beneficial for the participant’s health condition. However, the weight effect of PCI was different for each disease. We conclude that, although PCI of Mexican food positively affects health conditions, this effect depends on sex, age, and participants’ diseases.

Antioxidant, Anti-Obesity, Nutritional and Other Beneficial Effects of Different Chili Pepper: A Review

Fruits and vegetables are important components of a healthy diet. They are rich sources of vitamins and minerals, dietary fibre and a host of beneficial non-nutrient substances including plant sterols, flavonoids and other antioxidants. It has been reported that reduced intake of fruits and vegetables may increase the risk of non-communicable diseases (NCDs). Chili pepper, is a common and important spice used to enhance taste and nutrition. Over the years, reports have shown its potential as antioxidant and an anti-obesity agent. Obesity is a serious health concern as it may initiate other common chronic diseases. Due to the side effects of synthetic antioxidants and anti-obesity drugs, scientists are now focusing on natural products which produce similar effects to synthetic chemicals. This up-to-date review addresses this research gap and presents, in an accessible format, the nutritional, antioxidant and anti-obesity properties of different chili peppers. This review article serves as a reference guide for use of chili peppers as anti-obesity agents.

Antioxidant and Antiproliferative Activity of The Ethanolic Extract of Equisetum Myriochaetum and Molecular Docking of Its Main Metabolites (Apigenin, Kaempferol, and Quercetin) on β-Tubulin

Equisetum myriochaetum is a semi-aquatic plant found on riverbanks that is commonly used in traditional medicine as a diuretic agent. Additionally, the genus Equisetum stands out for its content of the flavonoid kaempferol, a well-known antiproliferative agent. Therefore, in this study, E. myriochaetum ethanolic extract was tested in vitro against a cervical cancer cell line (SiHa). Additionally, the antioxidative activity was evaluated through a 2,2-diphenyl-1-picrilhidrazil (DPPH) assay. Finally, a molecular docking analysis of apigenin, kaempferol, and quercetin on the active site of β-tubulin was performed to investigate their potential mechanism of action. All fractions of E. myriochaetum ethanolic extract showed antioxidative activity. Fraction 14 displayed an antiproliferative capacity with a half maximal inhibitory concentration (IC₅₀) value of 6.78 μg/mL against SiHa cells.

Antioxidant and anti-obesity properties of local chilies varieties in Malaysia

Obesity is a serious health concern as it may initiate common chronic diseases. Chili pepper is an important spice that brings spiciness and commonly used in cuisines. However, the antioxidant and anti-obesity properties of chili varieties in Malaysia has not yet been fully investigated. Therefore, this study aimed to determine the antioxidant (content and activity) and anti-obesity properties of five different varieties of local chili peppers. The antioxidant activities of the extracts were determined through ferric-reducing antioxidant power (FRAP) and 2, 2'azinobis-(3-ethyl-benzothiazoline-6-sulphonic acid (ABTS) assays. Cell cytotoxicity of the selected chili extracts was determined in 3T3-L1 pre adipocytes using cell viability assay (MTT) assay. Whereas the ability to inhibit oil accumulation in fully differentiated 3T3-L1 adipocytes of the selected chili pepper extracts was assayed using Oil Red O staining. The results showed that Kulai 568 pulp extract had the highest level of total phenolic content (TPC) (47.88 ± 0.220 mg GAE/g), whereas Centil pulp extract had the highest level of total flavonoid content (TFC) (26.60 ± 0.52 mg QE/g). In term of antioxidant activities, Bara pulp extract had the highest value in FRAP (3.058 ± 0.002 mM Fe2+/mg extract) and ABTS (IC50 = 12.411 ± 0.025). High performance liquid chromatography (HPLC) analysis, Bara pulp extract has the highest level of capsaicin (72.271 ± 0.957 µg/ml). In terms of inhibition of oil accumulation Centil seed extract presented the best result (69.09-92.20%), while Bara pulp extract inhibited the most pancreatic lipase activity (IC50 = 4.84 ± 0.57 µg/ml). Thus, it is suggested that Centil seed and Bara pulp extracts can be a potent antioxidant and anti-obesity agents.

Mexican Traditional Plant-Foods: Polyphenols Bioavailability, Gut Microbiota Metabolism and Impact Human Health

Functional foods have been used worldwide since ancient times, particularly, the prehispanic civilizations used several plants as medicinal foods. Nowadays, many Mexicans populations preserve their traditions and dietary patterns based on corn, beans, besides other endemic vegetables, mainly diverse varieties of chili, tomatoes and other plant-foods. It is well known that each species has a special complex mixture of bioactive compounds (BC) in which each component contributes to its overall bioactivity. These BC are plant metabolites that benefit human health by means of anti-inflammatory, immune-modulatory, and antioxidant effects. However, it becomes bioactive at human body when these BC must undergo diverse intestinal transformations, due to the action of digestive enzymes, but also by the action of microbiota metabolism. Thus, the intestinal microbiota is the key factor in the mediation of the physiological functions of dietary polyphenols. In fact, limited information is available, especially on dietary phytochemicals and metabolism in commonly available Mexican plant-foods. In this review, the bioaccesibility and bioavailability major BC from traditional Mexican plant-foods products and its potential health benefits will be discussed. Besides, we compile the scientific reports and the evidence of the impact of some Mexican plant-foods on the gut microbiota dynamic composition, specific microbial metabolites and its possible contributions to human health.

Fruits

Fruits come in a wide variety of colors, shapes, and flavors. This chapter will cover selected fruits that are known to be healthy and highly nutritious. These fruits were chosen due to their common usage and availability. Since it is not possible to cover all health benefits or essential nutrients and important phytochemicals of the fruit composition, this chapter will focus on the key valuable constituents and their potential health effects.