Capsicum Pub Date : 2020-06-30 DOI: 10.5772/intechopen.92198

S. Motukuri, N. Jaswanthi

引用次数: 2

Use of Capsaicin for Nonlethal Technology 辣椒素在非致命技术中的应用

Capsicum Pub Date : 2020-06-08 DOI: 10.5772/intechopen.92357

Nilton Oliveira Gonçalves Júnior, V. Padulla, Vinnicius Ferraço, G. Ferronato

{"title":"Use of Capsaicin for Nonlethal Technology","authors":"Nilton Oliveira Gonçalves Júnior, V. Padulla, Vinnicius Ferraço, G. Ferronato","doi":"10.5772/intechopen.92357","DOIUrl":"https://doi.org/10.5772/intechopen.92357","url":null,"abstract":"Hot peppers have been used as a seasoning for food, because of both the characteristic flavor and the peculiar feature of pungent sensation. In the same way, it has been used as cosmetics and in other forms such as topical stimulants and body creams. Nonetheless, this chapter shows a not-so-common application of pepper’s properties, like the so-called pepper spray for defense technology. According to the premise that the action of the police officer must be adapted to each situation, it is necessary to prepare him for the gradual and proportional use of force, avoiding excesses and even lethal resources. In this way, pepper spray is a resource that can place police action within this premise. The main aspects of pepper spraying technology are discussed and the main concepts related to use, hazards, solution formulations and capsaicinoids quantification tests are pointed out. The advance showed here is around the use of capsaicinoids to extract raw material instead of OC to produce pepper spray solutions. The absence of oils and resin is the main point, as nonflammability is achieved much easier and avoids the use of hazardous organic solvents. The chemical analyses by GC-MS/FID applied to quantify the capsaicinoids, with capsaicin and dihydrocapsaicin together, are demonstrated and can be reproducible for the quality control of this product.","PeriodicalId":208431,"journal":{"name":"Capsicum","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129968735","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Management of Viruses and Viral Diseases of Pepper (Capsicum spp.) in Africa 非洲辣椒病毒和病毒性疾病的管理

Capsicum Pub Date : 2020-06-03 DOI: 10.5772/intechopen.92266

O. Arogundade, T. Ajose, Itinu Osijo, H. Onyeanusi, J. Matthew, T. H. Aliyu

引用次数: 7

Capsicum Seeds as a Source of Bioactive Compounds: Biological Properties, Extraction Systems, and Industrial Application 辣椒种子作为生物活性化合物的来源:生物学特性、提取系统和工业应用

Capsicum Pub Date : 2020-06-02 DOI: 10.5772/intechopen.91785

J. Echave, A. Pereira, M. Carpena, M. Prieto, J. Simal-Gándara

{"title":"Capsicum Seeds as a Source of Bioactive Compounds: Biological Properties, Extraction Systems, and Industrial Application","authors":"J. Echave, A. Pereira, M. Carpena, M. Prieto, J. Simal-Gándara","doi":"10.5772/intechopen.91785","DOIUrl":"https://doi.org/10.5772/intechopen.91785","url":null,"abstract":"Recent research has substantially focused on residual subproducts containing chemical compounds with bioactive properties. Even though there are some culinary or medicinal uses of Capsicum seeds, there is still a seed mass waste from pepper processing. Many pepper leading producer countries generally lack the facilities and infrastructure required for such processing technologies and so, pepper seeds are usually either destroyed or employed as landfilling or as animal feed. This involves an inadvertent economic loss for producers as well as a detrimental environmental impact. However, there is a hidden potential within the pepper processing industry related to valorization of pepper seeds to obtain added value by-products and thus reduce generated waste. Pepper seeds are a good source of antioxidants, carotenoids, phenolic acids, flavonoids, and vitamins C, E, and A and are also rich in volatile compounds, among others. The unique alkaloids of this genus are capsaicinoids and capsainoids, which have been linked to many beneficial biochemical and pharmacological effects including anti-oxidative or anti-inflam-matory activities. Other prominent bioactive compounds of peppers seeds include saponins, lectins, and polyunsaturated fatty acids. In this context, an overview of the biological properties, extraction systems, and possible industrial application of bioactive compounds of pepper whole fruit and seeds is presented.","PeriodicalId":208431,"journal":{"name":"Capsicum","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127660174","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 10

Capsicum: Chemistry and Medicinal Properties of Indigenous Indian Varieties 辣椒:印度本土品种的化学和药用特性

Capsicum Pub Date : 2020-05-28 DOI: 10.5772/intechopen.92241

M. Rudrapal, K. Sarwa

{"title":"Capsicum: Chemistry and Medicinal Properties of Indigenous Indian Varieties","authors":"M. Rudrapal, K. Sarwa","doi":"10.5772/intechopen.92241","DOIUrl":"https://doi.org/10.5772/intechopen.92241","url":null,"abstract":"Capsicum pods (or chili pepper) constitute the world’s second most consumed vegetable crop and spice after tomato in our daily culinary practice. Five indigenous species that are widely domesticated in various parts of India include Capsicum annuum L. , Capsicum chinense Jacq. , Capsicum frutescens L. , Capsicum baccatum L., and Capsicum pubescens L. The chili pods of C. chinense Jacq (locally known as Bhut Jolokia in the Assam state of India) was officially recognized as the world’s hottest Capsicum variety according to the Guinness Book of World Records. Capsaicinoids, a group of chemical principles present in matured capsicum pods, are responsible for the pungency as well as pharmacological/medicinal properties of capsicum. Some important capsaicinoids include capsaicin, followed by dihydrocapsaicin, nordihydrocapsaicin, homodihydrocapsaicin, and homocapsaicin. Traditional practices of capsicum pods of Bhut Jolokia have been well documented for the management of various human disor-ders/ailments, particularly in the north-eastern region of India. In modern medicine, Bhut Jolokia pods have been used in the treatment of arthritis, gastritis, toothache, and musculoskeletal and neuropathic pain including other pharmacological disorders and microbial infections. Capsaicinoids have been reported to exhibit a diverse range of biological effectiveness such as antioxidant, analgesic, and anti-inflammatory, anticarcinogenic effects.","PeriodicalId":208431,"journal":{"name":"Capsicum","volume":"34 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127121690","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

The Effects of Consumption of Capsicum on Some Neurobehavioural Parameters 食用辣椒对某些神经行为参数的影响

Capsicum Pub Date : 2020-05-06 DOI: 10.5772/intechopen.91744

E. Osim, A. Nmaju, A. Nwankwo, Udemeobong Okon, Joshua Iwasam

{"title":"The Effects of Consumption of Capsicum on Some Neurobehavioural Parameters","authors":"E. Osim, A. Nmaju, A. Nwankwo, Udemeobong Okon, Joshua Iwasam","doi":"10.5772/intechopen.91744","DOIUrl":"https://doi.org/10.5772/intechopen.91744","url":null,"abstract":"Capsicum annum , an extensively cultivated vegetable, is commonly used to spice many dishes prepared in several parts of the world. It contains capsaicinoids, which give it a characteristic pungency. The most active and well known amongst these capsaicinoids is capsaicin (8-methyl-N-vanillyl-6-nonenamide), which is neurogenic and may affect neuronal functions. Therefore, our study investigated the effects of consumption of chilli pepper and capsaicin diets on neurobehaviour of CD-1 mice. The neurobehavioural parameters assessed were anxiety, motor coordination, pain, social behaviour, learning and memory. The animals were randomly assigned into three groups of 10 mice each, namely, control, pepper-diet (20% w/w), and capsaicin-diet (10% w/w) groups. Their learning and memory abilities were assessed through their ability to locate the hidden platform model of Morris water maze apparatus. The elevated plus maze and light-dark transition box were used to assess anxiety-related behaviour, while the beam walking test and nesting behaviour were used to determine motor coordination and social behaviour, respec-tively. Tail immersion, hot plate, and formalin tests were conducted to assess pain perception. Consumption of the chilli pepper and capsaicin diets decreased pain perception, increased anxiety, and impaired learning and memory but enhanced social behaviour and motor coordination in mice.","PeriodicalId":208431,"journal":{"name":"Capsicum","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125685014","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Anticancer Effect of Capsaicin and Its Analogues 辣椒素及其类似物的抗癌作用

Capsicum Pub Date : 2020-04-15 DOI: 10.5772/intechopen.91897

B. Arul, R. Kothai

{"title":"Anticancer Effect of Capsaicin and Its Analogues","authors":"B. Arul, R. Kothai","doi":"10.5772/intechopen.91897","DOIUrl":"https://doi.org/10.5772/intechopen.91897","url":null,"abstract":"Potent biomolecules from natural products from plants, animals, and minerals are the fundamental basis of the ailment of mankind. Capsicum or red pepper plants were grouped under the kingdom Plantae and family Solanaceae. It is used widely throughout the world in foods for their pungent flavor and aroma, and to prolong food spoilage. This chapter presents a frame of a concise compilation of the anticancer and cytotoxic potentials of Capsicum, its analogs, and related compounds. Capsaicin (trans-8-methyl-N-vanillyl-6-nonenamide) is the most predominant and naturally occurring alkaloid from the Capsicum species. It also details the anticancer efficacy of capsaicin and its analogs like capsaicinoids and capsiates which possess antioxidants and targets multiple signaling pathways, ontogenesis, and tumor-suppressor genes in various types of cancer models. Capsaicin is a major ingredient and has been linked to suppression of growth in various cancer cells. The data available strongly indicate the significant anticancer benefits of capsaicin and its potent analog molecules. It shows a significant effect on cancer cell proliferation, apoptosis, cancer cell surveillance, growth arrest, and metastasis. This chapter also predominantly focuses on the combinational use of capsaicin with other natural dietary compounds as a measure of synergistic anticancer activities.","PeriodicalId":208431,"journal":{"name":"Capsicum","volume":"74 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125422694","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 8

Hot Water Seed Treatment: A Review 热水种子处理:综述

Capsicum Pub Date : 2020-03-03 DOI: 10.5772/intechopen.91314

Suryapal Singh, Harshita Singh, N. Bharat

引用次数: 1

Anthracnose disease in Capsicum 辣椒的炭疽病

Capsicum Pub Date : 2018-08-14 DOI: 10.1201/9780429491788-3

Mongkolporn Orarat

引用次数: 0

Breeding for anthracnose resistance in Capsicum 辣椒抗炭疽病的选育

Capsicum Pub Date : 2018-08-14 DOI: 10.1201/9780429491788-4

Mongkolporn Orarat

引用次数: 1

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