The role of bioactive components found in peppers

By N. S. Mendes, É. C. A. Gonçalves. 2020

102 citations recorded by the source corpus.

Abstract Background To this day, many species of peppers, genus Capsicum, have been identified and are the subject of several researches. However, only 5 are commonly used: C. annuum; C. baccatum; C. chinense; C. frutescens and C. pubescens. When associated with a healthy diet, the frequent intake of peppers has been positively correlated to improvements in human health. Most effects are due to the presence of a wide range of bioactive compounds, responsible for their functional properties as well as their technological potential as a food additive. Among the bioactive compounds present in these fruits are capsaicinoids, phenolic compounds, carotenoids, vitamins C and E. Scope and approach The goal of this review is to summarize the main findings regarding the bioactive compounds found in peppers and their technological and functional applications. Key Findings and Conclusions: Results show that despite all health claims and technological potential reported, not all species were thoroughly studied and their potential is still unclear.

Subfields: Nutrition and Dietetics, Pharmacology, Sensory Systems

View Paper: https://www.semanticscholar.org/paper/3666e21548d11c9ee0e770d8d738d60c1a992f13