Dietary, anticancer and medicinal properties of the phytochemicals in chili pepper (<em>Capsicum spp.</em>)

• Main Authors: M. D. M. Chamikara, D. R. R. P. Dissanayake, M. Ishan, S. D. S. S. Sooriyapathirana
• Format: Article
• Language: English
• Published: Faculty of Science, University of Peradeniya, Sri Lanka 2016-11-01
• Series: Ceylon Journal of Science
• Subjects: capsicum, capsaicin, capsaicinoids, phytochemicals, anticancer activity
• Online Access: https://cjs.sljol.info/articles/7396

Chili pepper (<em>Capsicum</em> spp.) is important as a spice, flavour enhancer, vegetable and component in herbal medicine. The numerous phytochemicals and their medicinally important properties present in diverse germplasm of chili pepper have been characterized and documented. Capsaicinoids, carotenoids, vitamins, flavonoids such as anthocyanins are present as the major phytochemicals in chili pepper fruits. Capsaicinoids, pungent analogues of capsinoids, are the most important group of phytochemicals in which capsaicin and dihydrocapsaic in are prominent in providing the basis for pungency and medicinal properties. The detailed studies conducted on the phytochemicals in chili pepper fruits using mouse models and human cell lines have reported an array of anticancer effects on leukemia, myeloma and various carcinomas associated with the digestive tract. In addition, chili pepper possesses anti-inflammatory, antidiabetic, antimicrobial, anticholesteremic, anticlotting and antioxidant activities. Therefore, this review is compiled to provide a comprehensive assessment of the phytochemical profile and medicinal values of chili pepper.  Collectively, numerous studies performed to date demonstrated the potential medicinal significance of chili pepper for development of herbal medicine and to plan further studies to elucidate other hitherto unknown medicinal values.