The role of bioactive components found in peppers

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 p...

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Published inTrends in food science & technology Vol. 99; pp. 229 - 243
Main Authors de Sá Mendes, Nathânia, Branco de Andrade Gonçalves, Édira Castello
Format Journal Article
LanguageEnglish
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
Online AccessGet full text
ISSN0924-2244
1879-3053
DOI10.1016/j.tifs.2020.02.032

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Abstract 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.
AbstractList 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.
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.
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.
Author de Sá Mendes, Nathânia
Branco de Andrade Gonçalves, Édira Castello
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  givenname: Édira Castello
  surname: Branco de Andrade Gonçalves
  fullname: Branco de Andrade Gonçalves, Édira Castello
  email: ediracba.analisedealimentos@unirio.br
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Keywords Carotenoids
Capsicum
Phenolic compounds
Vitamins
Capsaicinoids
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Snippet 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....
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...
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SubjectTerms 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
Title The role of bioactive components found in peppers
URI https://dx.doi.org/10.1016/j.tifs.2020.02.032
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