Capsaicinoids and Vitamins in Hot Pepper and Their Role in Disease Therapy

Abstract

Members of the genus Capsicum (Family: Solanaceae), which belongs to a dicotyledonous group of flowering plants, show fluctuating degrees of spiciness that mirror the relative concentrations of capsaicin, dihydrocapsaicin, and other analogs (nordihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin) collectively known as capsaicinoids pres ent in the fruit placenta. Pungent Chili varieties are grown for their food value, health- promoting properties and as a source of capsaicinoids that have a variety of medicinal uses. Accessions of the cultivated species ( Capsicum annuum , C. baccatum , C. chinense , C. frutescens , and C. pubescens ) have not all been analyzed for their capsaicinoids content. Identifying Capsicum species and accessions (genotypes) within species with high levels of antioxidants and bioactive compounds (capsaicin, dihydrocapsaicin, vitamin C, vita min E, phenols, and β-carotene) that contribute to human disease therapy is the focus of this investigation. The main objectives of this chapter are to compile an overview of most recent achievements of the pharmacological properties of hot pepper compounds and provide a rationale for their use as analgesics and to present an evidence that supports the use of capsaicinoids in the treatment of neuropathic pain and other top leading death of worldwide human diseases.