Pérez-Ramírez R, Moreno-Ramírez YDR, Ruiz-De-La-Cruz G, Juárez-Aragón MC, Aguirre-Mancilla CL, Niño-García N, Torres-Castillo JA. Piquin chili, a wild spice: natural variation in nutraceutical contents.
Front Nutr 2024;
11:1360299. [PMID:
38685953 PMCID:
PMC11057463 DOI:
10.3389/fnut.2024.1360299]
[Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2023] [Accepted: 03/27/2024] [Indexed: 05/02/2024] Open
Abstract
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.
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