Capsicum annuum L.
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It is commonly known as Mirch and belongs to the family Solanaceae. The fruit is consumed as vegetable. Capsaicin, Capsiate, Capsiconiate, Nordihydrocapsiate, Nordihydrocapsaicin, Phytol, Phytol, β-Amyrin, Viminalol , α-Tocopherol are some of its bioactive markers. Capsaicin that creates a burning sensation or hotness has anti-inflammatory property. Capsaicin and Nordihydrocapsiate inhibited NF-κB activation in vivo. Also, Capsaicin is reported in reducing TNF-α in an in-vitro cell culture. Mode of Consumption : Salad, Cooked with other vegetables, Boiled, Pickled |
| Plant Details | Agro-climatic Zone | Vernacular Names | Pictures |
| Scientific Name: Capsicum annuum L. Family: Solanaceae Juss. Class: Magnoliopsida Order: Solanales Genus: Capsicum L. Fruiting Season: All round the year Parts: Fruit |
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Andhra Pradesh : Bunga mirapakay Arunachal Pradesh : Me fit, Jalokia Assam : Jalakia Bihar : Shimla mirch Goa : Donne mirsang Gujarat : Capsicum Himachal Pradesh : Shimla mirch Karnataka : Donne menasinakai Kerala : Pachamulaku, Vattal mulaku, Kappal mulaku, Chuvanna mulaku Maharashtra : Dhobli mirchi, bhopli mirchi Mizoram : Hmarcha Nagaland : Chusi Tamil Nadu : Kudai milagai, Kepcikam Uttar Pradesh : Shimla mirch |
 Fruits  Fruit |
| Compound/Extract | Activity | Mode of Action | Marker/References |
| Capsaicin and Nordihydrocapsiate | Anti-inflammatory | Capsaicin and nordihydrocapsiate inhibited NF-κB activation in vivo. | NF-κB[1] |
| Capsaicin, T-pellitorine, Nonivamide extract | Anti-inflammatory | Prevent the EC-LPS-induced activation of the Mitogen-activated protein kinase (MAPK) pathway and activates Transient Receptor Potential (TRP) channel | MAPK pathway, and TRP channel[2] |
| Capsaicin extract | Antioxidant | Decrease in the Malondialdehyde (MDA) level and protein carbonyl group content | MDA[3] |
| Flavonoid | Antioxidant, Anti-inflammatory | All the isolated flavonoids exhibited higher radical scavenging activity than ascorbic acid in (DPPH) assay and suppressed production of TNF-α / IL-1β in cultured THP-1 cells. | TNF-α / IL-1β[4] |
| Capsicuman | Anti-inflammatory | Capsicuman (pectic polysaccharide) on Diethylaminoethyl cellulose decreased production of TNF-α (2.3 ± 0.4 vs. 4.4 ± 0.5 ng/ml in control). Galacturonanic fragment of Capsicuman decreased TNF-α production (1.4 ± 0.4 vs. 4.4 ± 0.5 ng/ml in control) and improved the survival of mice in response to lipopolysaccharide. | TNF-α[5] |
| Aqueous extract | Hepatoprotective | Aqueous extract with ethanol co-treatment decreased the TNF-α and IL-6 levels in male albino Wistar rats | IL-6 and TNF-α[6] |
| Ethanol extract and capsaicin | Immunomodulatory | Ethanol extract of red pepper and capsaicin directly inhibit T helper cytokine production in cultured PP cells in vitro, whereas oral injection enhanced IL-2 and IFN-γ levels in response to Concanavalin A. | IL-2 and IFN-γ[7] |
| Capsaicin extract | Anticancer | Decrease the production of all cytokines (TNF-α, IL-1β, IFN-γ, IL-10, and IL-1ra and IL-6) and prevent the growth of colon cancer cells. | TNF-α, IL-1β, IFN-γ, IL-10, IL-1ra and IL-6[10] |
| Capsaicin | Anti-inflammatory | Capsaicin reduced TNF-α (21.9%) in an in-vitro model using cell culture. | TNF-α[13] |
| Cooked | Antioxidant | The highest β-Carotene, vitamin E, and Folate contents were detected in deep fried red pepper, roasted red pepper, and boiled red pepper, respectively. | [15] |
| Antioxidant | Results suggested that there is no significant difference in radical-scavenging activity (RSA), total polyphenol (TP), ascorbic acid (AsA) and total carotenoid contents between the cooked and raw peppers when processed for 5 min. However, the cooked peppers showed reduction in the (RSA), total polyphenol content (TP) and ascorbic acid content (AsA) when cooked for 5 min in boiling water.Further reduction of the RSA was observed when the boiling time was prolonged to 30 min. with further reduction observed after boiling for 30 min. It is concluded that microwave heating and stir-frying without using water are more suitable cooking methods for pepper, to ensure the maximum retention of antioxidant molecules. | [16] | |
| Capsorubin and Capsanthin | [18] [19] |
| Major Class | Metabolites (Content of bioactives: mg/100g Fresh Weight) |
| Capsicuman: [5] | |
| Alcohol | Farnesol: [12] |
| Aldehyde | Methyl 9-oxononanoate: , Octadecanal: , Tetradecanal: [12] |
| Alkane | Docosane: , Eicosane: , Heptacosane: , Hexadecane: , Octadecane: , Pentadecane: , Tetradecane: , Undecane: [12] |
| Alkanes | Heptadecane: [12] |
| Alkene | 1-Octadecene: , 1-Pentadecene: , 9-Octadecene: , Neophytadiene: [12] |
| Amide | Octadecanamide: [12] |
| Capsaicinoid | Dihydrocapsaicin : 1.38-32.13 mg/100g[17] |
| Carboxylic Acid | Pelargonic acid vanillylamide: [12] |
| Carotenoid | Lutein: , Zeaxanthin: , α- Carotene: , β- Carotene: , β-carotene : 7.3-85.7, β-Cryptoxanthin : 2-10.6 mg/100g[9] |
| Fatty acid | 5,9-Tetradecadienoic acid: , Cyclotetracosane: , Lignoceric acid methyl ester: , Linoleic acid: , Linolenic acid methyl ester: , Myristic acid methyl ester: , Oleic acid: , Oleic acid methyl ester: , Palmitic acid ethyl ester: , Pentadecanoic acid: , Stearic acid: [12] |
| Fatty acid ester | Behenic acid methyl ester: , Heneicosanoic acid methyl ester: , Margaric acid methyl ester: , Nonadecanoic acid methyl ester: , Pentadecanoic acid methyl ester: , Stearic acid methyl ester: , Tricosanoic acid methyl ester: [12] |
| Flavonoid | Kaempferol 3-O-[α-rhamnopyranosyl-(1→4)-O-α-rhamnopyranosyl-(1→6)-O]-β-galactopyranoside (kaempferol 3-O-β-isorhamninoside) : , Kaempferol 3-O-α-[(6-P-coumaroyl galactopyranosyl-O-β-(→4)-O-α-rhamnopyranosyl-(1→4)]-O-α-rhamnopyranoside: , Luteolin: 0.12-1.03 mg/100g, Quercetin 3-O-[(2,3,4-triacetyl-α-rhamnopyranosyl)-(1 → 6)-3-acetyl-β-galactopyranoside: , Quercetin 3-O-[(2,3,4-triacetyl-α-rhamnopyranosyl)-(1 → 6)-β-galactopyranoside: , Quercetin 3-O-[(2,4-diacetyl-α-rhamnopyranosyl)-(1 → 6)]-3,4-diacetyl-β-galactopyranoside: , Rutin : 8.94mg/100g[9] |
| Flavonol | Quercetin: [12] |
| Hydrocarbon | 5-Octadecene: [12] |
| Nitrile | 3-Phenylpropionitrile: [6] |
| Palmitic Acid | Hexadecanamide: [12] |
| Phenol | Capsaicin: 407-540 mg/100g, Capsiate: , Capsiconiate: , Dihydrocapsiate: , Dihydrocapsiconiate: , Nordihydrocapsaicin: , Nordihydrocapsiate: [12] |
| Phenolic acid | Ortho-coumaric acid : 10.28 mg/100g[9] |
| Phytosterol | Ergost-5-en-3-ol, (3β ,24R)- : , Stigmast-4-en-3-one: , Stigmast-5,22-dien-3-ol (3β ,22E): , Stigmast-5-en-3-ol, (3 ,24S): [12] |
| Sterol | Cholest-5-en-3-ol (3β): [12] |
| Terpene | Capsanthin: , Capsorubin: , Cryptoxanthin: , Phytol: , Viminalol: , β-Amyrin: [12] |
| Vitamin | Ascorbic acid: 42-168 mg/100g, Tocopherol: , α-Tocopherol: [12] |
| Effect | Observation | DOI |
| Human clinical studies | Increased count of Akkermansia and Flavonifractor strains | DOI: 10.3390/biomedicines9091246 |
| Disease | Formulation | Reference | Author | TKDL |
| Information from Wealth of India | Reference |
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CSIR(1950).The Wealth of India, Raw materials,Vol.-II ,P.69-73, New Delhi, India |
| 4.2, 4.2.1, 4.2.1.1, 4.2.1.2, 4.2.1.3, 4.2.2, 4.2.2.1, 4.2.2.2, 4.2.2.3, 4.2.2.4, 4.2.2.5, 4.2.2.6, 4.2.2.7, 4.2.2.8 |
| CSIR-North East Institute of Science and Technology, Jorhat-6, Assam, India
CSIR-Institute of Himalayan Bioresource Technology, Palampur-61,Himachal Pradesh, India |