The role of bioactive components found in peppers

• Published in: Trends in food science & technology Vol. 99; pp. 229 - 243
• Main Authors: de Sá Mendes, Nathânia, Branco de Andrade Gonçalves, Édira Castello
• Format: Journal Article
• Language: English
• Published: Cambridge Elsevier Ltd 01.05.2020; Elsevier BV
• Subjects: ascorbic acid; Bioactive compounds; Biological activity; Capsaicin; Capsaicinoids; Capsicum; Capsicum annuum; Capsicum baccatum; Capsicum chinense; Capsicum frutescens; Capsicum pubescens; Carotenoids; Food additives; fruits; functional properties; health claims; healthy diet; human health; Peppers; Phenolic compounds; Phenols; Vegetables; Vitamins; Carotenoids; Capsicum; Phenolic compounds; Vitamins; Capsaicinoids
• ISSN: 0924-2244; 1879-3053
• DOI: 10.1016/j.tifs.2020.02.032

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. 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. •Few species of peppers have been studied respect to their bioactive compounds.•Peppers present technological properties of relevant industrial interest.•Capsicum peppers as a valuable source of functional ingredient.