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2.20 Capsicum Species
2.20.1 Ethnopharmacological Properties and Phytochemistry
Capsicum annuum L. var. Bronowicka Ostra (Fam. – Solanaceae) has been studied with regard to the content of flavonoids and other phenolics. Capsaicin, an alkaloid, is used mainly as a pungent substance in formulated foods, obtained from fruits of Capsicum species. It is also used in pharmaceutical preparations as a digestive stimulant and for treatment of rheumatic disorders and has analgesic effects (Sooch et al. 1977; Deal et al. 1991; Menéndez et al. 2004). C. annuum is cultivated in tropical and subtropical geographical regions and exhibits a range of biological activities including antimicrobial, antiviral, anti-inflammatory, antioxidant, and anticancer (Ludy et al. 2012; Khan et al. 2014; Kim et al. 2014). Capsaicin, capsanthin, capsanthin 3′-ester, capsanthindiester, capsorubin, capsorubin diester, capsanthin 3,6-epoxide, and β-carotene separated from C. annuum exhibited Barr virus early antigen activation stimulated by the tumor promoter 12-O-tetradecanoyl-phorbol-13-acetate (Maoka et al. 2001; Han et al. 2002). The capsaicin cream has been used for the treatment of acute lipodermatosclerosis and acute lobular panniculitis in pregnant women (Yosipovitch et al. 2005). It has been reported that the capsaicin desensitized nasal mucosa and decreased nasal allergy problems (Stjärne et al. 1998; Fathima 2015). The capsanthin, quercetin, luteolin, and β-carotene from C. annuum showed antioxidant activity against 2,2-diphenyl-1-picrylhydrazyl and 1,1-diphenyl-2-picrylhydrazyl (DPPH) model (Sun et al. 2007; Shotorbani et al. 2013). The content in β-carotenes, vitamin C, lycopene, and total phenols from bell pepper (C. annuum) showed antioxidant activity (Chávez-Mendoza et al. 2015). The total carotenoids, β-carotene, α-carotene, gallic acid and chlorogenic acid, quercetin D-glucoside, quercetin, kaempferol isolated from C. annuum also showed antioxidant activity against DPPH models (Hallmann and Rembialkowska 2012).
The trans-p-ferulylalcohol-4-O-(6-(2-methyl-3-hydroxypropionyl)-glucopyranoside and luteolin-7-O-(2-apiofuranosyl-4-glucopyranosyl-6-malonyl)-glucopyranoside were isolated from C. annuum. Additionally compounds such as trans-p-feruloyl-β-D-glucopyranoside, trans-p-sinapoyl-β-D-glucopyranoside, quercetin 3-O-α-L-rhamnopyranoside-7-O-β-D-glucopyranoside, luteolin 6-C-β-D-glucopyranoside-8-C-α-L-arabinopyranoside, apigenin 6-C-β-D-glucopyranoside-8-C-α-L-arabinopyranoside, and luteolin 7-O-[2-(β-D-apiofuranosyl)-β-D-glucopyranoside] were found for the first time in pepper fruit (C. annuum L.) (Materska et al. 2003). Hydroxycinnamic derivatives, O-glycosides of quercetin, luteolin, homodihydrocapsaicin, homocapsaicin, and chrysoeriol have been isolated from the C. annuum (Rowland et al. 1983; Thomas et al. 1998; Marin et al. 2004). In the latter stages of development, capsaicin, dihydrocapsaicin, kaempferol glycosides, quercetin, luteolin, and capsaicinoids were increased in C. annuum (Hasler 1998; Hayman and Kam 2008; Jang et al. 2015). The flavonoids as N-caffeoylputrescine, 5-O-caffeoylquinic acid, 5-O-caffeoylquinic acid methyl ester, 5-O-caffeoylquinic acid butyl ester, delphinidin-3-[4-trans-coumaroyl-L-rhamnosyl(1→6)glucopyranoside]-5-O-glucopyranoside, luteolin-7-O-glucopyranoside, luteolin-7-O-apiofuranosyl(1→2)glucopyranoside, apigenin-7-O-apiofuranosyl(1→2)glucopyranoside, and apigenin-7-O-glucopyranoside were isolated from C. annuum (Kim et al. 2014). The zeaxanthin monoester, capsanthin monoester, β-cryptoxanthin, β-carotene, zeaxanthin, capsanthin, and capsorubin and capsorubin monoester were separated from esterified pigment fraction of C. annuum (Hornero-Méndez and Mínguez-Mosquera 2000).
The trans-p-feruloyl-β-D-glucopyranoside, trans-p-sinapoyl-β-D-glucopyranoside, quercetin 3-O-α-L-rhamnopyranoside-7-O-β-D-glucopyranoside, trans-p-ferulylalcohol-4-O-[6-(2-methyl-3-hydroxypropionyl)] glucopyranoside, luteolin 6-C-β-D-glucopyranoside-8-C-α-L-arabinopyranoside, apigenin 6-C-β-D-glucopyranoside-8-C-α-L-arabinopyranoside, lutoeolin 7-O-[2-(β-D-apiofuranosyl)-β-D-glucopyranoside], quercetin 3-O-α-L-rhamnopyranoside, and luteolin 7-O-[2-(β-D-apiofuranosyl)-4-(β-D-glucopyranosyl)-6-malonyl]-β-D-glucopyranoside have been separated from C. annuum (Maji and Banerji 2016; Sanati et al. 2018). The main compounds of this fraction isolated from red pepper were sinapoyl and feruloyl glycosides, and the main compound from green pepper was quercetin-3-O-L-rhamnoside. Capsaicin and dihydrocapsaicin were the main components of the capsaicinoid fraction. Their antioxidant activities were elucidated by heat-induced oxidation in the β-carotene-linoleic acid system and the antiradical activity by the DPPH decoloration test. The highest antioxidant activity in the β-carotene-linoleic acid system was found for trans-p-sinapoyl-β-D-glucopyranoside, which was lower than the activity of free sinapic acid. Quercetin 3-O-α-L-rhamnopyranoside had the highest antiradical activity in the DPPH system, which was comparable to the activity of quercetin. The activities of capsaicin and dihydrocapsaicin were similar to that of trans-p-feruloyl-β-D-glucopyranoside in the DPPH model system (Lee et al. 1995; Materska and Perucka 2005).
